Tofu and snap pea stir-fry
3
Points®
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
Dark sesame oil
1 Tbsp, divided
Extra firm tofu
14 oz, drained and cut into cubes
Kosher salt
¼ tsp
Uncooked onion
1 medium, sliced
Shiitake mushroom
3½ oz, stemmed and sliced
Sugar snap peas
½ pound(s), trimmed
Hoisin sauce
¼ cup(s)
Fresh basil
2 Tbsp, chopped
Dry roasted salted cashews
⅛ cup(s), chopped (2 tbsp)
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
Serving size: a generous 1 cup stir-fry and 1½ tsp cashews
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