Ginger Sesame Tofu & Snow Peas

The secret to this stir-fry: Have all your ingredients ready to go before you heat the oil. Once you start cooking, everything comes together in a flash.

Not crazy about cutting the carrots into matchsticks? Buy pre-cut carrots from the produce section or salad bar.

This recipe was developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? Email Kate at healthycook@cspinet.org.

Time: 30 minutes
Serves: 4

Ingredients

1 14 oz. package extra-firm tofu
3 cloves garlic, minced
1 Tbs. grated ginger
1 Tbs. + 1 tsp. + 1 Tbs. sunflower or peanut oil
3 Tbs. reduced-sodium soy sauce
1 Tbs. sherry or 1 tsp. balsamic vinegar
1 tsp. molasses or dark brown sugar
2 tsp. cornstarch
2 cups snow peas, trimmed as needed
1 cup carrot matchsticks
1 tsp. toasted sesame oil
1 Tbs. ½-inch matchsticks ginger
1 scallion, thinly sliced
2 Tbs. toasted sesame seeds

Instructions

Cut the tofu into uniform, bite-sized pieces. Blot dry with towels.
In a small bowl, mix together the garlic, grated ginger, and 1 Tbs. oil. In another small bowl, whisk ¼ cup of water with the soy sauce, sherry, molasses, and cornstarch.
In a large non-stick pan over high heat, heat 1 tsp. oil until very hot. Stir-fry the snow peas until bright green and charred in spots, 1-2 minutes. Remove from the pan.
Add the remaining 1 Tbs. oil to the pan. Sauté the tofu until lightly browned on 2 sides, 3-5 minutes. Remove from the pan.
Stir-fry the garlic-ginger mixture until fragrant, 30-60 seconds. Stir in the soy sauce mixture. Simmer until the sauce thickens, 1-2 minutes.
Turn off the burner and return the tofu and snow peas to the pan. Toss with the sauce. Stir in the carrots and sesame oil. Sprinkle with the ginger matchsticks, scallion, and sesame seeds.