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.

No additional tips available.

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

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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.

Sugar Snap Pea, Shiitake and Tofu Stir-Fry

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