This quick and satisfying stir-fry combines firm tofu, earthy mushrooms, and crisp-tender snow peas in a vibrant ginger-soy sauce. The dish is built on a foundation of aromatic garlic and fresh ginger, creating a robust flavor profile that clings beautifully to the protein and vegetables. With its balance of savory depth and fresh crunch, it makes for an excellent weeknight dinner or a hearty lunch. Serve it hot over steamed rice or noodles for a complete, comforting meal that is both vegan-friendly and packed with plant-based protein. The sauce comes together quickly, thickening to a glossy finish that ties all the ingredients together.
Mushrooms Tofu & Snow Peas In Soy Ginger Sauce
Description
This quick and satisfying stir-fry combines firm tofu, earthy mushrooms, and crisp-tender snow peas in a vibrant ginger-soy sauce. The dish is built on a foundation of aromatic garlic and fresh ginger, creating a robust flavor profile that clings beautifully to the protein and vegetables. With its balance of savory depth and fresh crunch, it makes for an excellent weeknight dinner or a hearty lunch. Serve it hot over steamed rice or noodles for a complete, comforting meal that is both vegan-friendly and packed with plant-based protein. The sauce comes together quickly, thickening to a glossy finish that ties all the ingredients together.Ingredients
Directions
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Drain the tofu and wrap it in a double thickness of paper towels. Place a heavy plate or pan on top and let it press for 15 minutes to remove excess moisture, then cut into 1/4-inch thick slices.
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In a small bowl, dissolve the cornflour in 2 tablespoons of cold water until smooth. Set aside.
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Heat the vegetable oil in a large skillet or wok over moderately high heat.
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Add the sliced onion and saut&# 195;©, stirring occasionally, until softened and beginning to brown.
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Add the sliced mushrooms and sauté, stirring frequently, until the mushrooms are tender and have released their moisture.
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Add the minced garlic and gingerroot. Sauté, stirring constantly, for about 1 minute until fragrant.
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Stir the cornflour mixture again, then pour it into the skillet along with the soy sauce, 1/2 cup of water, and the tofu slices.
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Simmer the mixture, stirring gently and turning the tofu occasionally, for 2 to 3 minutes until the sauce thickens and coats the ingredients.
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Stir in the snow peas and cook for 30 seconds, just until they are bright green and crisp-tender.
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Remove from heat and serve immediately over cooked rice.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 20.0kcal
- % Daily Value *
- Total Fat 0.1g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 2.0mg1%
- Total Carbohydrate 4.7g2%
- Dietary Fiber 0.8g4%
- Sugars 2.1g
- Protein 0.6g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best results, ensure the tofu is well-drained and pressed. This helps it absorb the sauce and prevents it from becoming mushy.
If you prefer a spicier dish, add a pinch of red pepper flakes or a splash of chili garlic sauce along with the soy sauce.
Any variety of fresh mushrooms works well in this recipe, such as cremini, shiitake, or button mushrooms.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet to restore the sauce's consistency.
To make this gluten-free, ensure you use tamari instead of regular soy sauce.
