Three-Pea, Cashew & Tofu Stir-Fry
Three-Pea, Cashew & Tofu Stir-Fry takes around 50 minutes from beginning to end. This gluten free and dairy free recipe serves 4 and costs $3.54 per serving. One serving contains 334 calories, 17g of protein, and 17g of fat. Many people really liked this main course. It is brought to you by Eating Well. A mixture of low sodium soy sauce, fresh peas, hoisin sauce, and a handful of other ingredients are all it takes to make this recipe so yummy. This recipe is liked by 583 foodies and cooks. Overall, this recipe earns an awesome spoonacular score of 95%. Tofu and Cashew Stir Fry, Cashew-snow Pea Stir-fry, and Three Pea Ginger Tofu Stir Fry are very similar to this recipe.
Servings: 4
Preparation duration: 50 minutes
Ingredients:
2 tablespoons canola oil, divided
1/2 cup lightly salted cashew halves and pieces
1/2 teaspoon chile-garlic sauce
1 14-ounce package water-packed extra-firm or firm tofu, drained
1 tablespoon grated fresh ginger
1 cup peas, fresh or frozen (thawed)
2 cloves garlic, minced
3 tablespoons hoisin sauce
2 tablespoons reduced-sodium soy sauce
1 cup chopped onion
2 1/4 cups snow peas (8 ounces), trimmed
2 1/2 cups sugar snap peas (8 ounces), trimmed
Equipment:
cutting board
kitchen towels
frying pan
whisk
bowl
Cooking instruction summary:
Fold a clean kitchen towel and place it on a cutting board or large plate. Set tofu on the towel. Put another folded clean towel over the tofu and place a flat, heavy weight (such as a heavy skillet) on top; drain for 30 minutes.Whisk hoisin sauce, soy sauce and chile-garlic sauce in a small bowl.Cut the pressed tofu into 1/2-inch cubes. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat until it shimmers. Add the tofu and cook, turning occasionally, until browned, 6 to 8 minutes. Transfer to a plate.Return the skillet to the heat and add the remaining 1 tablespoon oil. Stir in onion, garlic and ginger; cook, stirring often, until fragrant, about 1 minute. Add snap peas, snow peas and peas; cook, stirring often, until bright green, 2 to 3 minutes. Return the tofu to the pan along with the hoisin mixture and cashews; cook, stirring, until heated through, about 1 minute.
Step by step:
1. Fold a clean kitchen towel and place it on a cutting board or large plate. Set tofu on the towel. Put another folded clean towel over the tofu and place a flat, heavy weight (such as a heavy skillet) on top; drain for 30 minutes.
2. Whisk hoisin sauce, soy sauce and chile-garlic sauce in a small bowl.
3. Cut the pressed tofu into 1/2-inch cubes.
4. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat until it shimmers.
5. Add the tofu and cook, turning occasionally, until browned, 6 to 8 minutes.
6. Transfer to a plate.Return the skillet to the heat and add the remaining 1 tablespoon oil. Stir in onion, garlic and ginger; cook, stirring often, until fragrant, about 1 minute.
7. Add snap peas, snow peas and peas; cook, stirring often, until bright green, 2 to 3 minutes. Return the tofu to the pan along with the hoisin mixture and cashews; cook, stirring, until heated through, about 1 minute.
Nutrition Information:
covered percent of daily need
