Into uncharted territory with Tofu Stir-Fry

So tonight I was cooking dinner and I trying was decide what I wanted to make. On a whim I bought a package of tofu at the store the last time I was there. I thought I would figure out what to do with it later. Inside my fridge I found a bunch of veggies on the verge of being chicken food so I needed to find a use for them before they wilted. I found a recipe on Epicurious.com that looked like a good stir fry.

Stir-Fried Tofu with Mushrooms, Sugar Snap Peas, and Green Onions
(Note the picture below is actually of my finished product. Also note the saucy edge on the bowl. I would never make it as a food photographer /grin.)

Here is the actual recipe. I altered it quite a lot but I left the sauce the same. I had celery, carrots, broccoli and mushrooms I needed to use up along with some leftover noodles. I also added a sliced onion to the mix. My mushrooms were just plain button mushrooms and I did not have any ginger. This was really good and I even got a thumbs up from the Hubster too. The next time I make this I will buy the correct ingredients and see how much better it is.


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, patted dry with paper towels
• 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
• 
  
• Whisk first 5 ingredients in medium bowl to blend. 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 tablespoon vegetable oil in large nonstick skillet over medium-high heat. Add tofu and sauté until golden, about 2 minutes. 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.