feeding my ohana
  • HOME
  • FOUR LEGS
  • FEATHERS
  • GILLS
  • PLANTS
  • SUGAR
  • BLOG
    • Eating on O'ahu
    • Plate Lunch 101
    • Sweet Nothings
    • Greenhouse
  • CONTACT

tofu stir-fry with snap peas and mushrooms
(Adapted from Bon Appetit, October 2010) vegan

Click here to tell me what you think!

Picture
This recipe uses no garlic, no shoyu, lots of fresh ginger and lots of fresh sugar snap peas. And surprisingly, I do like it. Even more surprising, it's vegan and my husband likes it!

As noted, this recipe is descended from a Bon Appetit recipe that used beef, snow peas and shiitake. Obviously, I made a few substitutions and adjusted the spices--especially the hoisin sauce. Sugar snap peas and the baby portabellas hold their texture a little better than snow peas and shiitake, respectively. I needed this because the tofu is a much softer texture than the original beef.

1 block of firm tofu, drained and cubed into bite-sized pieces
A drizzle of sesame oil
About 1 inch of fresh ginger,
  peeled and very finely chopped
1 package of baby portabella mushrooms
1/2 package of sugar snap peas
2T hoisin sauce
2-3t chili garlic sauce
1/4t five-spice powder
1 bunch of green onions, chopped 

Drizzle sesame oil into a wok. Add fresh ginger and mushrooms and cook until the mushrooms start to release liquid. Add snow peas and stir fry for 1 minute. Add hoisin, chili-garlic sauce and five spice powder and stir to coat. Add tofu and green onions at the end and stir-fry until tofu is heated through, about 2-3 minutes.

NOTES:
1) With a tofu/veggie stir-fry, undercooking is not so much of an issue.
2) Let the tofu drain for a good 15 minutes if you can
3) Very good over jasmine rice
4) It was suggested to add waterchestnuts for more 'oomph' on the bite. A very good idea.

Powered by Create your own unique website with customizable templates.