Followers of my blog know that most of my recipes fall under general “Italian” or “Mediterranean” genre lines, with some Mexican family favorites thrown in now and again. I have never posted a recipe for an Asian-inspired meal, because I am not a big fan! I’ve just never been a big lover of the spices and flavors to be found in Chinese, Japanese, Thai or others.
However, every now and then, I love me some pan-fried tofu in teriyaki or soy sauce. The craving is not frequent, but when it arises, this is my go-to recipe.
- 8 ounces extra-firm tofu, drained and pressed
- 8 ounces fresh sugar snap peas (about 2 cups)
- 4 green onions, chopped
- 2 garlic cloves, minced
- 4 tablespoons soy sauce (or Tamari for a gluten-free option)
- 4 tablespoons chili garlic sauce
- 2 tablespoon packed brown sugar
- 2 tablespoon rice vinegar
- 3 tablespoons cornstarch
- 6 tablespoons neutral oil
- 1 teaspoon pepper
- In a small bowl, mix soy sauce, chili garlic sauce, brown sugar and rice vinegar.
2. Cut drained and pressed tofu into 1/2 inch cubes. Pat dry again with paper towels. In a medium bowl, toss tofu with cornstarch.
3. In a large skillet, heat 1 tablespoon canola oil over medium-high heat. Add tofu. Cook until crisp and golden-brown, 5-7 minutes. Remove from pan and drain on paper towels.
4. In the same skillet, heat 1 tablespoon canola oil over medium-high heat. Add sugar snap peas. Stir-fry until crisp yet tender, about 3 minutes. Remove from pan.
5. In the same skillet, heat 4 tablespoons canola oil over medium-high heat. Add pepper; cook for 30 seconds. Add garlic and minced green onions; cook for 45 seconds. Stir in soy sauce mixture and cook until slightly thickened. Remove from heat.
6. Stir in tofu and peas. Serve by itself or with a side of rice.
Source: Adapted from a recipe by Taste of Home