Tofu and Snow Pea Stir-Fry
sherry (dry or sweet)
2 Tbsp, wine
1 fl oz, rice wine
lite firm tofu
8 oz, pressed and cut crosswise into 4 slices
dark sesame oil
2 medium clove(s), minced
2 tsp, fresh, peeled and grated
¼ pound(s), fresh, trimmed
4 medium, cut into 1/2-inch pieces
- 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.
- 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.
- 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.