Tofu and Snap Pea Stir-Fry with Cashews
Dark sesame oil
3 tsp, (Asian)
Extra firm tofu
14 oz, (1 package), drained and cubed
Fresh shiitake mushroom
3½ oz, (1 package), stemmed and sliced
1 medium, sliced
Uncooked sugar snap peas
½ pound(s), fresh, trimmed
Dry roasted salted cashews
⅛ cup(s), (2-tbsp), chopped
2 Tbsp, chopped fresh
- Heat large deep skillet or wok over medium heat until drop of water sizzles on it. Add 1 teaspoon oil and swirl to coat pan. Add tofu and stir-fry until golden, about 6 minutes. Transfer to medium bowl.
- Add remaining 2 teaspoons oil to pan and swirl to coat. Add mushrooms and onion and stir-fry until vegetables are lightly browned, about 6 minutes. Add tofu and snap peas and stir-fry just until snap peas turn bright green and tofu is hot, about 2 minutes. Add hoisin sauce and cook, stirring constantly, just until blended, about 30 seconds. Serve sprinkled with cashews and basil.
- Per serving (generous 1 cup stir-fry and ½ tablespoon cashews)