Stir-Fried Tofu with Mushrooms, Sugar Snap Peas, and Green Onions

Ingredients

• 1 teaspoon cornstarch 
• 12 ounce extra-firm tofu dry with paper towels drained cut into 3/4-inch cubes, patted
• 1 tablespoon ginger fresh minced peeled
• 6 ounces mushroom caps fresh stemmed quartered
• 4  garlic cloves minced
• 4  green onions sliced
• 1 tablespoon honey 
• 1 teaspoon oriental sesame oil 
• 0.3 teaspoon pepper dried red crushed
• 3 tablespoons soya sauce 
• 8 ounces sugar snap peas trimmed
• 1 tablespoon unseasoned rice vinegar 
• 2 tablespoons vegetable oil divided
• 0.3 cup water 

Equipment

• bowl
• frying pan
• whisk
• slotted spoon

Directions

1. Whisk first 5 ingredients in medium bowl to blend.
2. Add tofu and stir to coat; let marinate 30 minutes.
3. Drain, reserving marinade in small bowl.
4. Whisk 1/4 cup water and cornstarch into marinade.
5. Heat 1 tablespoon vegetable oil in large nonstick skillet over medium-high heat.
6. Add tofu and sauté until golden, about 2 minutes. Using slotted spoon, transfer tofu to plate.
7. Add remaining 1 tablespoon vegetable oil to skillet.
8. Add mushrooms and stir-fry until tender, about 3 minutes.
9. Add sugar snap peas; stir-fry 2 minutes.
10. 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.
11. Transfer to bowl.
12. Sprinkle with green onions and serve.
13. Per serving: calories, 195; total fat, 11 g; saturated fat, 1 g; cholesterol, 0; fiber, 3 g
14. Bon Appétit