Tofu and Sugar Snap Pea Stir Fry Recipe

Name: Tofu and Sugar Snap Pea Stir Fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil divided; 8 ounces tofu firm, pat dry, and cut into 1/2-inch cubes; 2 cloves garlic minced; 1/2 inch ginger peeled and minced; 1 each scallions, spring or green onions sliced; 1 cup mushrooms button or cremini, sliced; 1 small carrots peeled and slice into match-sticks; 1/2 each sweet red bell peppers slice into thin strips; 1 cup sugar snap peas; 2 tablespoons soy sauce, tamari or to taste; 1 teaspoon sesame oil; 1 teaspoon hot chili pepper oil optional; 1 teaspoon rice vinegar or to taste; 2 tablespoons shaoxing wine or dry sherry; 1 tablespoon sugar; 1 teaspoon cornstarch; 1 x red hot chili pepper, dried to taste, optional

Servings: persons

2 tablespoons vegetable oil divided
8 ounces tofu firm, pat dry, and cut into 1/2-inch cubes
2 cloves garlic minced
1/2 inch ginger peeled and minced
1 each scallions, spring or green onions sliced
1 cup mushrooms button or cremini, sliced
1 small carrots peeled and slice into match-sticks
1/2 each sweet red bell peppers slice into thin strips
1 cup sugar snap peas
2 tablespoons soy sauce, tamari or to taste
1 teaspoon sesame oil
1 teaspoon hot chili pepper oil optional
1 teaspoon rice vinegar or to taste
2 tablespoons shaoxing wine or dry sherry
1 tablespoon sugar
1 teaspoon cornstarch
1 x red hot chili pepper, dried to taste, optional

1
In a wok or a large nonstick skillet, heat 1/2 tablespoon oil over medium high heat until hot.
2
Add the tofu cubes, stirring occasionally, and cook for about 6 minutes or until golden brown.
3
Transfer the tofu onto a plate, and set aside.
4
Add the remaining oil into the wok or skillet.
5
Add the garlic, ginger, and scallions, stirring constantly, and cook for about 40 seconds.
6
Stir in the carrots and red bell pepper strips, and cook for about 3 minutes until vegetables just start to become tender.
7
Add the sugar snap peas, and cook for another 2 minutes until the color becomes very bright.
8
Meanwhile whisk together all the sauce ingredients in a bowl, set aside.
9
Return the tofu into the wok or skillet, pour the sauce over, and stir to combine well.
10
Cook for 2 minutes or so until heated through.
11
Adjust the seasoning with more sauce ingredients if desired.
12
Serve warm with rice or steamed buns.

348

kcal

Calories

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 17 ingredients. The key ingredients include: 2 tablespoons vegetable oil divided, 8 ounces tofu firm, pat dry, and cut into 1/2-inch cubes, 2 cloves garlic minced, 1/2 inch ginger peeled and minced, and more.

Yes, Tofu and Sugar Snap Pea 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.

Tofu and Sugar Snap Pea Stir Fry

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