Three-Pea, Cashew & Tofu Stir-Fry

May/June 2012

Your rating: None Average: 3.9 (21 votes)

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.

Three-Pea, Cashew & Tofu Stir-Fry

3 Reviews for Three-Pea, Cashew & Tofu Stir-Fry

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.

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)!

Easy Flavor
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.

Easy to make and delicious

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