Ingredients
1
tbsp unseasoned rice vinegar
1
tsp oriental sesame oil
1/4
tsp dried crushed red pepper
1
12-ounce package extra-firm tofu, drained, cut into 3/4-inch cubes, patted dry with paper towels
2
tbsp vegetable oil, divided
6
ounces fresh shiitake mushrooms, stemmed, caps quartered
8
ounces sugar snap peas, trimmed
1
tbsp minced peeled fresh ginger
4
green onions, sliced on diagonal
Directions
1.
Whisk first 5 ingredients in medium bowl to blend. Add tofu and stir to coat; let marinate 30 minutes. Drain, reserving marinade in small bowl. Whisk 1/4 cup water and cornstarch into marinade.
2.
Heat 1 tablespoon vegetable oil in large nonstick skillet over medium-high heat. Add tofu and sauté until golden, about 2 minutes. Using slotted spoon, transfer tofu to plate. Add remaining 1 tablespoon vegetable oil to skillet. Add mushrooms and stir-fry until tender, about 3 minutes. Add sugar snap peas; stir-fry 2 minutes. Add garlic and ginger; stir-fry 30 seconds. Return tofu to skillet; drizzle reserved marinade mixture over. Stir-fry until marinade thickens slightly, about 30 seconds. Season to taste with salt and pepper. Transfer to bowl. Sprinkle with green onions and serve.
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