Sugar Snap Pea, Shiitake and Tofu Stir-Fry Recipe

Name: Sugar Snap Pea, Shiitake and Tofu Stir-Fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoon vegetable oil such as peanut oil, sunflower seed oil, divided; 8 ounces tofu firm, pat dry, and cut into 1-inch long, 1/2-inch thick cubes; 1/2 inch ginger freshly grated or minced, 1 teaspoon; 2 cloves garlic or to taste, freshly minced; 3 each scallions, spring or green onions thinly sliced; 1 each carrots peeled and cut into matchsticks; 1 small sweet red bell peppers thinly sliced into strips; 4 each mushrooms, shiitake stem removed and slice into 1/4-inch thick slices; 4 each wood ears optional, boiled in boiling water for 5 minutes, rinsed and drained; 8 ounces sugar snap peas; 2 tablespoons cilantro freshly chopped; 2 tablespoons hoisin sauce or to taste; 1 tablespoon oyster sauce or to taste; 1/2 tablespoon soy sauce, tamari or to taste; 1/2 tablespoon rice vinegar or to taste; 1 teaspoon sesame oil

Servings: persons

2 tablespoon vegetable oil such as peanut oil, sunflower seed oil, divided
8 ounces tofu firm, pat dry, and cut into 1-inch long, 1/2-inch thick cubes
1/2 inch ginger freshly grated or minced, 1 teaspoon
2 cloves garlic or to taste, freshly minced
3 each scallions, spring or green onions thinly sliced
1 each carrots peeled and cut into matchsticks
1 small sweet red bell peppers thinly sliced into strips
4 each mushrooms, shiitake stem removed and slice into 1/4-inch thick slices
4 each wood ears optional, boiled in boiling water for 5 minutes, rinsed and drained
8 ounces sugar snap peas
2 tablespoons cilantro freshly chopped
2 tablespoons hoisin sauce or to taste
1 tablespoon oyster sauce or to taste
1/2 tablespoon soy sauce, tamari or to taste
1/2 tablespoon rice vinegar or to taste
1 teaspoon sesame oil

1
Add 1 tablespoon oil in a large nonstick skillet over medium heat until hot.
2
Add tofu cubes, and cook until almost all sides turn into golden and brown, about 8 minutes in total.
3
Turn tofu over half way through.
4
Transfer cooked tofu cubes onto a plate, and set aside.
5
Heat remaining 1 tablespoon oil in the same skillet over medium-hight heat.
6
Add ginger, garlic and scallions, stirring constantly, and cook for about 1 minute until very fragrant.
7
Stir in carrot and sweet bell pepper, and cook for about 3 minutes.
8
Stir in shiitake mushrooms and wood ears if using, and cook for another 2 minutes.
9
Add sugar snap peas, stirring constantly, and cook for another 1 minute.
10
Return tofu cubes into skillet.
11
Add all the sauce ingredients, mix until well coated, and cook for another 2 minutes until heat through.
12
Remove from heat and serve hot with rice.
13
Note: If you don't have any oyster sauce, just use more hoisin sauce or soy sauce instead.

1263

kcal

Calories

109

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 tablespoon vegetable oil such as peanut oil, sunflower seed oil, divided, 8 ounces tofu firm, pat dry, and cut into 1-inch long, 1/2-inch thick cubes, 1/2 inch ginger freshly grated or minced, 1 teaspoon, 2 cloves garlic or to taste, freshly minced, and more.

Yes, Sugar Snap Pea, Shiitake and Tofu Stir-Fry falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sugar Snap Pea, Shiitake and Tofu Stir-Fry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions