Three-Pea, Cashew & Tofu Stir-Fry
Brown Rice
Ingredients
- 1 (14-oz) pkg water-packed extra-firm or firm tofu, drained
- 3 Tbsp hoisin sauce
- 2 Tbsp reduced-sodium soy sauce
- ½ tsp chile-garlic sauce
- 2 Tbsp canola oil, divided
- 1 cup chopped onion
- 2 cloves garlic, minced
- 1 Tbsp grated fresh ginger
- 2½ cups sugar snap peas (8 oz), trimmed
- 2¼ cups snow peas (8 oz), trimmed
- 1 cup peas, fresh or frozen (thawed)
- ½ cup lightly salted cashew halves and pieces
Instructions
- 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 ½-inch cubes. Heat 1 Tbsp 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 Tbsp 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.
Side Dish Ingredients
- 1½ cups brown rice
Side Dish Instructions
- Cook rice according to package directions .
Vegan Meal Plan
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