Nasoya Extra Firm tofu is easy to cut into bite-size pieces and perfect for stir fry’s, chili... more
Sesame Tofu and Snap Peas
- 1.5 14-oz. packages Nasoya extra firm tofu (21 oz. total)
- 1 medium red onion, sliced
- 3 tsp. sesame oil
- 2 tsp. vegetable or safflower oil
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- 2 garlic cloves, minced
- 1 tbsp. low-sodium soy sauce
- 1 tbsp. brown sugar
- 1 tbsp. white vinegar
- 1/2 cup low-sodium vegetable stock
- 3 cups sugar snap peas, trimmed
- 2 tbsp. sesame seeds
Rinse the tofu and press dry using a towel or paper towels. Cut into 1 inch chunks. Season with salt and pepper.
In a small bowl, whisk the vegetable stock, brown sugar, garlic, soy sauce, and white vinegar together. Set aside.
Add the onion, sesame oil, vegetable oil to a skillet. Add the tofu in one single layer and cook until crispy, about 3-4 minutes. Flip over and cook until the otherwise is crispy as well.
Add the sugar snap peas and brown sugar soy mixture.
Cook for an additional 4-5 minutes until sauce thickens. Sprinkle with sesame seeds and serve.
Submitted by Kristen McCaffrey from Slender Kitchen - | www.slenderkitchen.com
- Calories : 220.3
- Fat: 14.9g
- Carbohydrates: 10.6g
- Fiber: 3.3g
- Protein: 16.3g