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Photo of Tofu & snap pea stir-fry by WW

Tofu & snap pea stir-fry

3
Points® value
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
4
Difficulty
Easy
This stir-fry will keep you coming back for more with its (sugar) snap, cashew, pop. Sesame oil, fresh basil, and salty-sweet hoisin sauce make it a go-to dinner option for vegans and non-vegans alike.

Ingredients

Toasted sesame oil

3 tsp(s), divided

Extra firm tofu

14 oz, drained and cut into cubes

Table salt

¼ tsp(s)

Onion

1 medium, sliced

Fresh shiitake mushroom

3½ oz, stemmed and sliced

Uncooked sugar snap peas

½ pound(s), fresh, trimmed

Hoisin sauce

¼ cup(s)

Fresh basil

2 tbsp(s), chopped for garnish

Dry roasted salted cashews

⅛ cup(s), chopped (2 tbsp) for garnish

Instructions

  1. Heat a large deep nonstick skillet or wok on medium-high until hot. Add 1 tsp oil and swirl to coat the pan. Add the tofu and salt and cook until golden, about 6 minutes, stirring occasionally. Transfer to a medium bowl.
  2. Swirl the remaining 2 tsp oil in the same skillet. Add the onion and mushrooms and cook until the onion turns golden, about 6 minutes, stirring. Add the tofu and snap peas and cook until the snap peas just turn bright green and the tofu is hot, about 2 minutes, tossing. Add the hoisin and cook until just blended, about 30 seconds, stirring constantly. Garnish with the basil and cashews.
  3. Per serving (generous 1 cup stir-fry and 11⁄2 tsp cashews)

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