This comforting Chinese-inspired dish combines firm tofu, earthy mushrooms, and crisp snow peas in a glossy, aromatic soy-ginger sauce. The tofu is pressed to ensure it absorbs the flavors while maintaining a pleasant texture, while the quick sauté keeps the vegetables vibrant and fresh. It’s a perfect weeknight meal that comes together in under 30 minutes. Serve it hot over steamed rice for a complete, satisfying vegan dinner. The balance of salty, savory, and subtle ginger heat makes this a crowd-pleaser that is both simple to prepare and deeply flavorful.
Mushrooms, Tofu & Snow Peas in Soy Ginger Sauce
Description
This comforting Chinese-inspired dish combines firm tofu, earthy mushrooms, and crisp snow peas in a glossy, aromatic soy-ginger sauce. The tofu is pressed to ensure it absorbs the flavors while maintaining a pleasant texture, while the quick sauté keeps the vegetables vibrant and fresh. It's a perfect weeknight meal that comes together in under 30 minutes. Serve it hot over steamed rice for a complete, satisfying vegan dinner. The balance of salty, savory, and subtle ginger heat makes this a crowd-pleaser that is both simple to prepare and deeply flavorful.Ingredients
Directions
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Press the firm tofu by draining it, wrapping it in paper towels, and letting it sit for 15 minutes to remove excess moisture.
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Cut the pressed tofu into 1/4-inch thick slices.
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In a small bowl, dissolve the cornstarch in 2 tablespoons of cold water and set aside.
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Heat the vegetable oil in a skillet or wok over moderately high heat.
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Add the sliced onion and brown, stirring occasionally, until tender.
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Add the sliced mushrooms and sauté, stirring occasionally, until the mushrooms are tender and have released their moisture.
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Add the minced garlic and ginger, and sauté for 1 minute until fragrant.
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Stir the cornstarch mixture again and add it to the skillet along with the soy sauce, tofu slices, and 1/2 cup of water.
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Simmer the mixture, stirring gently and turning the tofu occasionally, to coat it evenly with the sauce for 2 to 3 minutes.
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Stir in the snow peas and cook gently for 30 seconds until just tender-crisp.
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Serve the tofu and vegetable mixture hot over cooked rice.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 245.0kcal
- % Daily Value *
- Total Fat 10.5g17%
- Saturated Fat 1.5g8%
- Cholesterol 0.0mg0%
- Sodium 1050.0mg44%
- Total Carbohydrate 28.0g10%
- Dietary Fiber 4.0g16%
- Sugars 2.0g
- Protein 12.0g24%
* 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
Pressing the tofu is crucial for better texture and sauce absorption. You can use a tofu press or simply weigh it down with heavy cans while wrapped in paper towels.
For a richer flavor, you can add a splash of sesame oil at the end of cooking.
If you prefer more vegetables, feel free to add sliced bell peppers, carrots, or broccoli florets. Add harder vegetables like carrots with the onions, and softer ones with the snow peas.
Use low-sodium soy sauce if you want to control the salt content.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.
