Tofu and Snow Pea Stir-Fry

SmartPoints® value per serving
Total Time
20 min
13 min
7 min
Tofu is a great heart-healthy source of protein. Be sure to use the firm or extra-firm variety in this recipe; soft or silken tofu would fall apart too easily here.


hoisin sauce

¼ cup(s)

sherry (dry or sweet)

2 Tbsp, wine


1 fl oz, rice wine

rice vinegar

1 Tbsp


1 Tbsp

lite firm tofu

8 oz, pressed and cut crosswise into 4 slices

dark sesame oil

2 tsp

garlic clove(s)

2 medium clove(s), minced

ginger root

2 tsp, fresh, peeled and grated

snow peas

¼ pound(s), fresh, trimmed

uncooked scallion(s)

4 medium, cut into 1/2-inch pieces


  1. Combine the hoisin sauce, sherry, mirin, vinegar, and honey in a shallow dish. Add the tofu slices, turning to coat; let stand 30 minutes turning occasionally.
  2. Heat 1 teaspoon of the oil in a nonstick skillet over medium-high heat. Lift the tofu from the marinade (reserve the marinade) and add the tofu to the skillet. Cook until golden, about 2 minutes on each side. Transfer the tofu to 2 serving plates; keep warm.
  3. Heat the remaining 1 teaspoon oil in the same skillet. Add the garlic and ginger; stir-fry until fragrant, about 30 seconds. Add the snow peas and stir-fry, about 1 minute. Add the scallions and stir-fry 1 minute longer. Add the reserved marinade and cook until hot, about 30 seconds. Pour the vegetables and sauce evenly over the tofu and serve at once. Yields 2 slices tofu, 3/4 cup vegetables and sauce per serving.


To complete this simple dish, you can serve it with 1/2 cup cooked brown or white rice (the per-serving SmartPoints value will increase).For this recipe it is important to press the tofu to rid it of excess water. To press tofu, place it between 2 plates then place a weight, such as a heavy can, on top. Let it stand until it expels some of its liquid, about 25 minutes. Drain off the liquid and pat the tofu dry with paper towels.

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