Sugar Snap Pea, Mushroom & Tofu Stir-Fry
Easy to prepare, and it's loaded with yumminess. Crunchy sugar snap peas, browned mushrooms and tofu cubes with some sweet bell pepper and carrots make this quick and tasty dish ideal for a week-night meal.
Yield
4 servingsPrep
10 minCook
20 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoon |
vegetable oil
such as peanut oil, sunflower seed oil, divided |
|
| 1 | pound |
tofu
firm, pat dry, and cut into 1-inch long, 1/2-inch thick cubes |
|
| 1 | inch |
ginger
freshly grated or minced, 1 teaspoon |
*
|
| 3 | cloves |
garlic
or to taste, freshly minced |
|
| 4 | each |
scallions, spring or green onions
thinly sliced |
|
| 1 | each |
carrots
peeled and cut into matchsticks |
|
| 1 | medium |
sweet red bell peppers
thinly sliced into strips |
*
|
| 6 | each |
mushrooms
white button or cremini, sliced |
|
| 12 | ounces |
sugar snap peas
|
*
|
| ¼ | cup |
cilantro
freshly chopped |
|
| Sauce | |||
| 3 | tablespoons |
hoisin sauce
or to taste |
|
| 2 | tablespoon |
oyster sauce
or to taste |
|
| 1 | tablespoon |
soy sauce, tamari
or to taste |
|
| 1 | tablespoon |
rice vinegar
or to taste |
|
| 1 ½ | teaspoons |
sesame oil
|
|
| ¼ | teaspoon |
cayenne pepper
or to taste |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
vegetable oil
such as peanut oil, sunflower seed oil, divided |
|
| 453.6 | g |
tofu
firm, pat dry, and cut into 1-inch long, 1/2-inch thick cubes |
|
| 1 | inch |
ginger
freshly grated or minced, 1 teaspoon |
*
|
| 3 | cloves |
garlic
or to taste, freshly minced |
|
| 4 | each |
scallions, spring or green onions
thinly sliced |
|
| 1 | each |
carrots
peeled and cut into matchsticks |
|
| 1 | medium |
sweet red bell peppers
thinly sliced into strips |
*
|
| 6 | each |
mushrooms
white button or cremini, sliced |
|
| 346.8 | ml/g |
sugar snap peas
|
*
|
| 59 | ml |
cilantro
freshly chopped |
|
| Sauce: | |||
| 45 | ml |
hoisin sauce
or to taste |
|
| 3E+1 | ml |
oyster sauce
or to taste |
|
| 15 | ml |
soy sauce, tamari
or to taste |
|
| 15 | ml |
rice vinegar
or to taste |
|
| 7.5 | ml |
sesame oil
|
|
| 1.3 | ml |
cayenne pepper
or to taste |
|
Directions
Add 1 tablespoon oil in a large nonstick skillet over medium heat until hot.
Add tofu cubes, and cook until almost all sides turn into golden and brown, about 8 minutes in total. Turn tofu over half way through.
Transfer cooked tofu cubes onto a plate, and set aside.
Heat remaining 1 tablespoon oil in the same skillet over medium-hight heat.
Add ginger, garlic and scallions, stirring constantly, and cook for about 1 minute until very fragrant.
Stir in mushrooms, and cook for about 8 minutes, or until mushrooms are browned and most of liquid is evaporated.
Stir in carrot and sweet bell pepper, and cook for another 3 minutes or so.
Add sugar snap peas, stirring constantly, and cook for another 1 minute.
Return tofu cubes into skillet.
Add all the sauce ingredients, mix until well coated, and cook for another 2 minutes until heat through.
Remove from heat and serve hot with rice.
Note: If you don't have any oyster sauce, just use more hoisin sauce or soy sauce with a bit sugar instead.
