Three-Pea, Cashew & Tofu Stir-Fry (Printer-Friendly Version) | Eating Well
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Three-Pea, Cashew & Tofu Stir-Fry

http://www.eatingwell.com/recipes/pea_cashew_tofu_stirfry.html

From EatingWell:  May/June 2012

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

Ingredients

Preparation

  1. 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.
  2. Whisk hoisin sauce, soy sauce and chile-garlic sauce in a small bowl.
  3. 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.
  4. 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.

Nutrition

Per serving : 356 Calories; 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

1 1/2 Carbohydrate Serving

Exchanges: 1/2 starch, 2 vegetable, 1 1/2 medium fat meat, 3 fat