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. Source: EatingWell Magazine, May/June 2012

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Ingredients

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Directions

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  • 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.

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  • 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.

Tips

People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.

Nutrition Facts

353 calories; 19.7 g total fat; 3.1 g saturated fat; 567 mg sodium. 483 mg potassium; 30.9 g carbohydrates; 7.1 g fiber; 12 g sugar; 16.6 g protein; 1301 IU vitamin a iu; 44 mg vitamin c; 80 mcg folate; 293 mg calcium; 5 mg iron; 112 mg magnesium; 3 g added sugar;

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