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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 4 |
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Directions: Whisk first 5 ingredients in medium bowl to blen. Add tofu and stir to
coat; let marinate 30 minutes. Drain, reserving marinade in small bowl.
Whisk 1/4 cup water and cornstarch into marinade.
Heat 1 T vegetable oil in large nonstick skillet over medium high heat.
Add tofu and saute until golden, about 2 minutes. Using slotted spoon,
transfer tofu to plate. Add remaining 1T vegetable oil to skillet. Add
mushrooms and stir-fry until tender, about 3 minutes. Add sugar snap peas;
stir-fry 2 minutes. Add garlic and ginger; stir-fry 30 seconds. Return
tofu to skillet; drizzle reserved marinade mixture over. Stir-fry until
marinade thickens slightly, about 30 seconds. Season to taste with salt
and pepper. Transfer to bowl. Sprinkle with green onions and serve.
Contributor: Bon Appetit January 2004 p 132
| Ingredients:
3 Tablespoon(s) soy sauce
1 Tablespoon(s) unseasoned rice vinegar
1/16 Cup(s) honey
1/3 Tablespoon(s) sesame oil
1/4 Teaspoon(s) crushed red pepper flakes
4 Tablespoon(s) water
1/3 Tablespoon(s) cornstarch
2 Tablespoon(s) vegetable oil; divided
6 Ounce(s) shitake mushrooms; quartered
8 sugar snap peas
4 clove garlic; minced
1 Tablespoon(s) ginger; minced
4 green onion; sliced on diagonal |
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