The sauce and cook method of the tofu for this dish was based on a recipe I found on Epicurious which I spiced up with my own touch. A very filling, rich, palatable entrée.
- 3 1/2 Tbsp. soy sauce & 1 1/2 Tbsp. soy sauce
- 4 tsp. sesame or olive oil & 1 tsp. olive oil
- 3 1/2 tsp. rice vinegar & 3 tsp. rice vinegar
- 1 16-oz. container extra-firm tofu, drained
- 4 Tbsp. peanut oil/olive oil
- 6 green onions, chopped
- 1 Tbsp. ginger powder
- 2 garlic cloves, finely chopped
- 1/2 carton button mushrooms
- 1 package Green Giant frozen microwavable sugar snap peas
Start by cutting the tofu into thin slices lengthwise and once down the middle crosswise. Allow them to drain on a few paper towels atop your cutting board for five minutes. While these are draining and drying toss your peas into the microwave for 3.5-5 minutes and set aside. Heat 2 Tbsp. of peanut oil (or if you are out of it in your pantry like I was, olive oil with a tsp. of creamy peanut butter will give your tofu the same nutty flavor) at medium high. Place your tofu into the oil and cook for 5 minutes on each side, not moving until you are ready to flip for the perfect brown, crisp edge. I used a metal spatula with lines for drainage when turning and removing the tofu. This way I could scrape the bottom of the frying pan (stainless steel pan) to get all the crunchy pieces off leaving it clean for the next round. Place back on paper towel to drain when finished.
While your tofu is cooking, in a small bowl, whisk together 3 1/2 Tbsp. of soy sauce, 4 tsp. of sesame oil or olive oil, and 3 tsp. of rice vinegar. When your tofu is slightly drained and cooled, transfer onto a piece of aluminum foil and fold up the edges to create a container. Brush on your mixture letting the tofu soak in the remainder and take on the flavor of the soy and vinegar while you move onto your next step.
Clean your frying pan of any excess oil and add in 2 more Tablespoons of olive oil (or sesame oil). Cook the garlic, mushrooms, green onions, and ginger until the mushrooms start to darken in color and you can really smell the differentiating spices, about 2-4 minutes. Toss in the sugar snap peas and cook for an additional 2-4 minutes. Fold in the tofu with the remaining sauce and cook again for 2-4 minutes warming the tofu and combining all the flavors together. Serve plain or over rice.
The soy sauce, rice vinegar, sesame oil, and peanut oil create an authentic Asian flavor to your dish and the extra sauce in the pan will coat your rice if you choose to serve the recipe that way. The sugar snap peas add a little sweetness to the salty, meaty flavor of the soy, mushroom and tofu mix. Tofu, a protein, is filling in itself, paired with the mushrooms creates a balanced, full vegetarian meal.