Stir Fry Tofu with Sugar Snap peas, green onions, and mushrooms

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 874.4
  • Total Fat: 53.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 2,198.4 mg
  • Total Carbs: 67.2 g
  • Dietary Fiber: 8.1 g
  • Protein: 47.3 g

View full nutritional breakdown of Stir Fry Tofu with Sugar Snap peas, green onions, and mushrooms calories by ingredient
Submitted by:


from from
Number of Servings: 1


    * 3 tablespoons soy sauce
    * 1 tablespoon unseasoned rice vinegar
    * 1 tablespoon honey
    * 1 teaspoon oriental sesame oil
    * 1/4 teaspoon dried crushed red pepper
    * 1 12-ounce package extra-firm tofu, drained, cut into 3/4-inch cubes, patted dry with paper towels
    * 1/4 cup water
    * 1 teaspoon cornstarch

    * 2 tablespoons vegetable oil, divided
    * 6 ounces fresh shiitake mushrooms, stemmed, caps quartered
    * 8 ounces sugar snap peas, trimmed
    * 4 garlic cloves, minced
    * 1 tablespoon minced peeled fresh ginger
    * 4 green onions, sliced on diagonal


Whisk first 5 ingredients in medium bowl to blend. Add tofu and stir to coat; let marinate 30 minutes. Drain, reserving marinade in small bowl. Whisk 1/4 cup water and cornstarch into marinade.

Heat 1 tablespoon vegetable oil in large nonstick skillet over medium-high heat. Add tofu and sauté until golden, about 2 minutes. Using slotted spoon, transfer tofu to plate. Add remaining 1 tablespoon vegetable oil to skillet. Add mushrooms and stir-fry until tender, about 3 minutes. Add sugar snap peas; stir-fry 2 minutes. Add garlic and ginger; stir-fry 30 seconds. Return tofu to skillet; drizzle reserved marinade mixture over. Stir-fry until marinade thickens slightly, about 30 seconds. Season to taste with salt and pepper. Transfer to bowl. Sprinkle with green onions and serve.

Read More

Serving Size: 4 servings

Number of Servings: 1

Recipe submitted by SparkPeople user MANISHAV.

Rate This Recipe