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Cook Time:50 minsTotal Time:50 minsServings:4Yield:4 servings, about 1 3/ cups eachJump to Nutrition Facts
Cook Time:50 minsTotal Time:50 minsServings:4Yield:4 servings, about 1 3/ cups each
Cook Time:50 mins
Cook Time:
50 mins
Total Time:50 mins
Total Time:
Servings:4
Servings:
4
Yield:4 servings, about 1 3/ cups each
Yield:
4 servings, about 1 3/ cups each
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1 14-ounce package water-packed extra-firm or firm tofu, drained3tablespoonshoisin sauce2tablespoonsreduced-sodium soy sauce½teaspoonchile-garlic sauce2tablespoonscanola oil, divided1cupchopped onion2clovesgarlic, minced1tablespoongrated fresh ginger2 1/2 cups sugar snap peas (8 ounces), trimmed2 1/4 cups snow peas (8 ounces), trimmed1cuppeas, fresh or frozen (thawed)½cuplightly salted cashew halves and pieces
Cook Mode(Keep screen awake)
Ingredients
1 14-ounce package water-packed extra-firm or firm tofu, drained
3tablespoonshoisin sauce
2tablespoonsreduced-sodium soy sauce
½teaspoonchile-garlic sauce
2tablespoonscanola oil, divided
1cupchopped onion
2clovesgarlic, minced
1tablespoongrated fresh ginger
2 1/2 cups sugar snap peas (8 ounces), trimmed
2 1/4 cups snow peas (8 ounces), trimmed
1cuppeas, fresh or frozen (thawed)
½cuplightly salted cashew halves and pieces
DirectionsFold a clean kitchen towel and place it on a cutting board or large plate. Set tofu on the towel. Put another folded clean towel over the tofu and place a flat, heavy weight (such as a heavy skillet) on top; drain for 30 minutes.Whisk hoisin sauce, soy sauce and chile-garlic sauce in a small bowl.Cut the pressed tofu into 1/2-inch cubes. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat until it shimmers. Add the tofu and cook, turning occasionally, until browned, 6 to 8 minutes. Transfer to a plate.Return the skillet to the heat and add the remaining 1 tablespoon oil. Stir in onion, garlic and ginger; cook, stirring often, until fragrant, about 1 minute. Add snap peas, snow peas and peas; cook, stirring often, until bright green, 2 to 3 minutes. Return the tofu to the pan along with the hoisin mixture and cashews; cook, stirring, until heated through, about 1 minute.TipsPeople with celiac disease or gluten-sensitivity should use soy sauces that are labeled “gluten-free,” as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.Originally appeared: EatingWell Magazine, May/June 2012
Directions
Fold a clean kitchen towel and place it on a cutting board or large plate. Set tofu on the towel. Put another folded clean towel over the tofu and place a flat, heavy weight (such as a heavy skillet) on top; drain for 30 minutes.Whisk hoisin sauce, soy sauce and chile-garlic sauce in a small bowl.Cut the pressed tofu into 1/2-inch cubes. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat until it shimmers. Add the tofu and cook, turning occasionally, until browned, 6 to 8 minutes. Transfer to a plate.Return the skillet to the heat and add the remaining 1 tablespoon oil. Stir in onion, garlic and ginger; cook, stirring often, until fragrant, about 1 minute. Add snap peas, snow peas and peas; cook, stirring often, until bright green, 2 to 3 minutes. Return the tofu to the pan along with the hoisin mixture and cashews; cook, stirring, until heated through, about 1 minute.TipsPeople with celiac disease or gluten-sensitivity should use soy sauces that are labeled “gluten-free,” as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.
Fold a clean kitchen towel and place it on a cutting board or large plate. Set tofu on the towel. Put another folded clean towel over the tofu and place a flat, heavy weight (such as a heavy skillet) on top; drain for 30 minutes.
Whisk hoisin sauce, soy sauce and chile-garlic sauce in a small bowl.
Cut the pressed tofu into 1/2-inch cubes. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat until it shimmers. Add the tofu and cook, turning occasionally, until browned, 6 to 8 minutes. Transfer to a plate.
Return the skillet to the heat and add the remaining 1 tablespoon oil. Stir in onion, garlic and ginger; cook, stirring often, until fragrant, about 1 minute. Add snap peas, snow peas and peas; cook, stirring often, until bright green, 2 to 3 minutes. Return the tofu to the pan along with the hoisin mixture and cashews; cook, stirring, until heated through, about 1 minute.
Tips
People with celiac disease or gluten-sensitivity should use soy sauces that are labeled “gluten-free,” as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.
Originally appeared: EatingWell Magazine, May/June 2012
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Nutrition Facts(per serving)353Calories20gFat31gCarbs17gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
