Tofu and Snap Pea Stir-Fry with Cashews 2
- Total Time
dark sesame oil3 tsp, (Asian)
extra firm tofu14 oz, (1 package), drained and cubed
fresh shiitake mushroom3 ½ oz, (1 package), stemmed and sliced
uncooked onion(s)1 medium, sliced
uncooked sugar snap peas½ pound(s), fresh, trimmed
hoisin sauce¼ cup(s)
dry roasted salted cashews⅛ cup(s), (2-tbsp), chopped
basil2 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)