Name: Stir-Fried Tofu with Mushrooms, Sugar Snap Peas, and Green Onions
Yield: Makes 4 servings
Ingredients: 3 tablespoons soy sauce; 1 tablespoon unseasoned rice vinegar; 1 tablespoon honey; 1 teaspoon oriental sesame oil; 1/4 teaspoon dried crushed red pepper; 1 12-ounce package extra-firm tofu, drained, cut into 3/4-inch cubes, patted dry with paper towels; 1/4 cup water; 1 teaspoon cornstarch; 2 tablespoons vegetable oil, divided; 6 ounces fresh shiitake mushrooms, stemmed, caps quartered; 8 ounces sugar snap peas, trimmed; 4 garlic cloves, minced; 1 tablespoon minced peeled fresh ginger; 4 green onions, sliced on diagonal

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

Ever wonder how soybeans turn into smooth, creamy tofu? First, the beans are pressed to extract soy milk, which is then curdled. The curds are drained, pressed, and cut into blocks of tofu.

Recipe notes

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