Tofu and Mushroom Stir- Fry
Combine soy sauce, vinegar, honey, sesame oil and red pepper flakes in a medium bowl.
- Cook2 h
- Total2 h
- Serves2
- LevelIntermediate
Ingredients
- 2 tbsp. soy sauce, low-sodium
- 2 tbsp. rice vinegar
- 1 tbsp. honey
- 1 tsp. sesame oil
- 1\4 tsp. crushed red pepper flakes
- 12 oz. extra firm tofu
- 1\4 cup drinking water
- 1 tsp. cornstarch
- 2 tbsp. extra virgin olive oil
- 6 oz mushrooms
- 4 clove garlic
- 2 tbsp. ginger root
- 8 oz. green snap beans
- 4 medium green onion
Method
- Combine soy sauce, vinegar, honey, sesame oil and red pepper flakes in a medium bowl.
- Dice tofu and add to marinade. Allow tofu to marinade for 30-60 minutes in the refrigerator.
- Drain tofu but reserve marinade in small bowl.
- Add water and cornstarch into marinade.
- Heat 1 tablespoon olive oil in large nonstick skillet over medium-high heat. Add tofu and brown. Once browned, transfer tofu to a plate.
- Add remaining olive oil to skillet over medium-high heat.
- Slice mushrooms and add to hot skillet. Stir-fry until tender.
- Mince garlic and ginger and add to pan, along with sugar snap peas. Stir-fry until tender.
