Pressing tofu before making this tofu stir-fry recipe gives it a chewy, satisfying texture. Three green peas—sugar snaps, snow peas and shelling peas—balance it out with brightly flavored crunch. Hoisin—a dark brown, thick, spicy-sweet sauce made from soybeans and a complex mix of spices—gives the stir-fry rich depth of flavor with just one ingredient. Look for it, as well as chile-garlic sauce, in the Asian section of the market.
4 servings, about 1 3/4 cups each
Active Time: 50 minutes |
Total Time: 50 minutes
1 14-ounce package water-packed extra-firm or firm tofu, drained
3 tablespoons hoisin sauce
2 tablespoons reduced-sodium soy sauce
1/2 teaspoon chile-garlic sauce
2 tablespoons canola oil, divided
1 cup chopped onion
2 cloves garlic, minced
1 tablespoon grated fresh ginger
2 1/2 cups sugar snap peas (8 ounces), trimmed
2 1/4 cups snow peas (8 ounces), trimmed
1 cup peas, fresh or frozen (thawed)
1/2 cup lightly salted cashew halves and pieces
Fold a clean kitchen towel and place it on a cutting board or large plate. Set tofu on the towel. Put another folded clean towel over the tofu and place a flat, heavy weight (such as a heavy skillet) on top; drain for 30 minutes.
Whisk hoisin sauce, soy sauce and chile-garlic sauce in a small bowl.
Cut the pressed tofu into 1/2-inch cubes. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat until it shimmers. Add the tofu and cook, turning occasionally, until browned, 6 to 8 minutes. Transfer to a plate.
Return the skillet to the heat and add the remaining 1 tablespoon oil. Stir in onion, garlic and ginger; cook, stirring often, until fragrant, about 1 minute. Add snap peas, snow peas and peas; cook, stirring often, until bright green, 2 to 3 minutes. Return the tofu to the pan along with the hoisin mixture and cashews; cook, stirring, until heated through, about 1 minute.
Per serving :
20 g Fat;
3 g Sat;
10 g Mono;
0 mg Cholesterol;
31 g Carbohydrates;
17 g Protein;
7 g Fiber;
568 mg Sodium;
489 mg Potassium