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.

David Bonom
Source: EatingWell Magazine, May/June 2012
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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

353.4 calories; protein 16.6g 33% DV; carbohydrates 30.9g 10% DV; exchange other carbs 2; dietary fiber 7.1g 29% DV; sugars 12.2g; fat 19.7g 30% DV; saturated fat 3.1g 15% DV; cholesterol 0.4mg; vitamin a iu 1300.5IU 26% DV; vitamin c 44.4mg 74% DV; folate 80.2mcg 20% DV; calcium 293.2mg 29% DV; iron 5.4mg 30% DV; magnesium 111.9mg 40% DV; potassium 482.6mg 14% DV; sodium 567.3mg 23% DV; thiamin 0.3mg 29% DV; added sugar 3g.

Reviews (3)

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4 Ratings
  • 5 star values: 0
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
12/17/2013
Good weeknight meal This was a good healthy weeknight meal that I would happily make again. I forgot to buy hoisin sauce so I found a website on how to make an alternative. I mixed soy sauce bbq sauce and Worcestershire sauce. Turned out to be ok.:) I added a lot more chilli garlic sauce than it called for. Loved the flavour. It takes some time to trim the snow and sugar snap peas but makes for a very healthy green dish. I also used red onion and served on a bed of rice. Pros: Healthy Cons: prep Read More
Rating: 4 stars
09/06/2013
Great even for non tofu eaters I tried this recipe 2x now. My family definitely prefers the tofu to be well pressed and very firm. I used a TofuXpress to press mine the second time pressing it over night. Worked great. I hope people realize how much better tofu can be when its pressed (even if you only press it with a plate and paper towels)! Pros: Easy Flavor Read More
Rating: 4 stars
05/02/2012
Tasty and tangy! This was a very tasty stir-fry. I couldn't track down snap peas so I substituted this with edamame instead. I also made noodles on the side with the same sauce used in this recipe - it made for an excellent accompaniment. I'll definitely be making this again. Pros: Easy to make and delicious Cons: Sugar snap and snow peas not always easy to find without paying Read More
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