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Boistfort Valley Farm: Certified Organic Produce grown locally & delivered fresh! Boistfort Valley Farm: Certified Organic Produce Grown Locally & Delivered Fresh!
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Community Supported Recipe Box

Stir Fried Tofu with Mushrooms, Sugar Snap Peas, and Green Onions

ingredients

  • 3 tablespoons soy sauce
  • 1 tablespoon unseasoned rice vinegar
  • 1 tablespoon honey
  • 1 teaspoon oriental sesame oil
  • 1/4 teaspoon dried crushed red pepper
  • 1 12-ounce package extra-firm tofu, drained, cut into 3/4-inch cubes, excess water gently squeezed out
  • 1/4 cup water
  • 1 teaspoon cornstarch
  • 2 tablespoons vegetable oil, divided
  • 6 ounces fresh shiitake mushrooms, stemmed, caps quartered
  • 8 ounces sugar snap peas, trimmed
  • 4 garlic cloves, minced
  • 1 tablespoon minced peeled fresh ginger
  • 4 green onions, sliced on diagonal

procedure

printable recipe
dish: main
season: summer

Whisk first 5 ingredients in medium bowl to blend. Add tofu and stir to coat; let marinate at least 30 minutes. Drain, reserving marinade in small bowl. Whisk 1/4 cup water and cornstarch into marinade.

Heat 1 tablespoon vegetable oil in large nonstick skillet over medium-high heat. Add tofu and sauté until golden. Using slotted spoon, transfer tofu to plate. Add remaining 1 tablespoon 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.

Bon Appétit, January 2004


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leftie Boistfort Valley Farm: Certified Organic Produce grown locally & delivered fresh!

Boistfort Valley Farm, Inc.
426 Boistfort Road
Curtis, WA 98538
(360) 245-3796

website: BoistfortValleyFarm.com
email:


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