Broiled Tofu And Snow Peas Recipes

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TOFU & SNOW PEA STIR-FRY WITH PEANUT SAUCE



Tofu & Snow Pea Stir-Fry with Peanut Sauce image

A fast dinner recipe perfect for busy weeknights, this easy stir-fry recipe will quickly become a favorite. To save time, use precooked rice or cook rice a day ahead.

Provided by Patsy Jamieson

Categories     Healthy Quick & Easy Tofu Recipes

Time 30m

Number Of Ingredients 14

⅓ cup unsalted natural peanut butter
3 tablespoons rice vinegar
2 tablespoons low-sodium soy sauce
2 teaspoons brown sugar (see Tip)
2 teaspoons hot sauce, such as Sriracha
1 (14 ounce) package extra-firm or firm tofu (see Tip)
4 teaspoons canola oil, divided
1 (14 ounce) package frozen (not thawed) pepper stir-fry vegetables
2 tablespoons finely chopped or grated fresh ginger
3 cloves garlic, minced
2 cups fresh snow peas, trimmed
2 tablespoons water, plus more if needed
4 tablespoons unsalted roasted peanuts
2 cups cooked brown rice

Steps:

  • Combine peanut butter, vinegar, soy sauce, sugar, and hot sauce in a medium bowl; whisk until smooth. Set aside.
  • Drain tofu; pat dry with a paper towel. Cut into 3/4-inch cubes; pat dry again.
  • Heat 2 tsp. oil in a large nonstick skillet over medium-high heat. Add half the tofu and let cook, undisturbed, until lightly browned underneath, about 2 minutes. Stir and continue cooking, stirring occasionally, until browned all over, 1 to 2 minutes. Transfer to a plate. Add 1 tsp. oil to the pan, then the remaining tofu; repeat.
  • Add the remaining 1 tsp. oil to the pan. Add frozen vegetables, ginger, and garlic; stir-fry until the ginger and garlic are fragrant and the vegetables have thawed, 2 to 3 minutes. Stir in snow peas. Add water, cover and cook until the peas are crisp-tender, 3 to 4 minutes.
  • Push the vegetables to the edges of the pan. Add the reserved peanut sauce to the center and cook, stirring, until hot, about 30 seconds. Stir the vegetables into the sauce. Add the reserved tofu and cook, stirring, until heated through, 30 to 60 seconds. If necessary, add more water to make a creamy sauce. Sprinkle each serving with 1 Tbsp. peanuts; serve with rice.

Nutrition Facts : Calories 514.2 calories, Carbohydrate 48.6 g, Fat 26.5 g, Fiber 7.3 g, Protein 22.5 g, SaturatedFat 4.2 g, Sodium 376.4 mg, Sugar 11.5 g

BROILED TOFU AND SNOW PEAS



Broiled Tofu and Snow Peas image

A drizzle of a sauce featuring ginger, soy sauce, and honey adds a vibrant flavor to broiled tofu.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Number Of Ingredients 10

5 ounces firm tofu, drained
1/2 teaspoon finely grated peeled fresh ginger
2 teaspoons soy sauce
1 1/2 teaspoons honey
1 teaspoon sesame oil
2 ounces snow peas, trimmed (2/3 cup)
1 scallion, thinly sliced
Red-pepper flakes
Coarse salt and ground pepper
1/2 cup cooked white or brown rice, for serving

Steps:

  • Heat broiler, with rack in top position. Cut tofu crosswise into thirds. In a small bowl, stir together ginger, soy sauce, honey, and 1/2 teaspoon oil. In another small bowl, toss together snow peas, scallion, pinch of red-pepper flakes, and 1/2 teaspoon oil; season with salt and pepper.
  • On a rimmed baking sheet, arrange tofu in a single layer; drizzle with half the sauce. Broil tofu 2 minutes, then add vegetables and broil 1 minute more. Serve tofu and vegetables on rice and drizzle with remaining sauce.

Nutrition Facts : Calories 355 g, Fat 14 g, Fiber 4 g, Protein 21 g

BROCCOLI AND SNOW PEA STIR-FRY



Broccoli and Snow Pea Stir-Fry image

Provided by Food Network Kitchen

Categories     side-dish

Number Of Ingredients 0

Steps:

  • Cook 2 tablespoons each chopped ginger, scallions and garlic in vegetable oil in a large nonstick skillet over high heat until slightly softened, 1 minute. Add 5 cups broccoli florets (12 ounces) and 1/4 cup water; season with salt. Cover and cook until just tender, about 3 minutes. Uncover, add 1 cup snow peas and cook, stirring, until bright green, about 2 minutes.

STIR-FRY TOFU



Stir-Fry Tofu image

A simple yet savory stir-fry tofu recipe that is rich in protein and packed with flavor!

Provided by Lainey

Categories     Main Course

Time 25m

Number Of Ingredients 14

⅛ cup soy sauce
1 tablespoon rice black vinegar
1 tablespoon brown sugar
2 teaspoon cornstarch
¼ teaspoon red pepper flakes
2 tablespoons vegetable oil
16 oz extra firm tofu (diced)
2 oz red onions
3 cloves garlic
2 oz shiitake mushrooms
4 oz snow peas
2 teaspoon hoisin sauce
½ teaspoon sesame oil
salt and peper to taste

Steps:

  • In a medium-sized bowl, add soy sauce, rice black vinegar, brown sugar, cornstarch, red pepper flakes, and mix until combined, set aside.
  • Heat a large pan on medium heat with oil and fry the tofu until all sides are golden, then remove, transfer to a plate lined with paper towels, and set aside.
  • Add the remaining oil into the same pan and sauté sliced red onions and crushed garlic cloves for about 1 minute.
  • Add slices of mushrooms and continue cooking for 3 minutes on medium-high heat.
  • Stir in the snow peas and cook for 2 minutes.
  • Add the fried tofu and the soy sauce mixture.
  • Cover and allow it to steam for 2 minutes on medium-low heat.
  • Add hoisin sauce and adjust the seasoning.
  • Turn off the heat and add a touch of sesame oil.
  • Serve with steamed Jasmine Rice.

Nutrition Facts : ServingSize 1 g, Calories 178 kcal, Carbohydrate 13 g, Protein 11 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 1 mg, Sodium 515 mg, Fiber 2 g, Sugar 7 g, UnsaturatedFat 3 g

STIR FRIED SNOW PEAS AND MUSHROOMS



Stir Fried Snow Peas and Mushrooms image

This is a simple side dish to prepare and serve with Asian dishes. We love it with grilled tuna.

Provided by BDEGER

Categories     Side Dish     Vegetables     Green Peas

Time 25m

Yield 4

Number Of Ingredients 5

1 tablespoon sesame seeds
1 tablespoon olive oil
½ pound snow peas
4 ounces fresh mushrooms, thinly sliced
2 tablespoons teriyaki sauce

Steps:

  • In a medium skillet over medium heat, cook the sesame seeds about 5 minutes, stirring frequently, until lightly browned. Remove from heat, and set aside.
  • Heat oil in the skillet over medium high heat. Stir in snow peas and mushrooms, and cook 3 to 4 minutes, until tender.
  • Transfer snow peas and mushrooms to a medium bowl. Toss with sesame seeds and teriyaki sauce, and serve warm.

Nutrition Facts : Calories 83.1 calories, Carbohydrate 7.6 g, Fat 5 g, Fiber 2 g, Protein 2.9 g, SaturatedFat 0.7 g, Sodium 83.7 mg, Sugar 4.1 g

CRISPY TOFU WITH CASHEWS AND BLISTERED SNAP PEAS



Crispy Tofu With Cashews and Blistered Snap Peas image

A ginger and coconut milk reduction can coat pretty much anything that browns nicely on its own. Here, it's pieces of pan-seared tofu, but small morsels of chicken and pork will work just as well. The soy and the teaspoons of molasses give the sauce a little caramelization, and a little shine and gloss. For a fresh side, add some blistered snap peas, tossed with sliced scallions, a little mint and a splash of rice vinegar. Snow peas, green beans, broccoli or asparagus? If it's fresh and green, it'll work just fine.

Provided by Yewande Komolafe

Categories     weeknight, one pot, vegetables, main course

Time 30m

Yield 4 servings

Number Of Ingredients 15

1 (14-ounce) block firm or extra-firm tofu, drained
3 tablespoons neutral oil, such as grapeseed, vegetable or canola, plus more as needed
Kosher salt and black pepper
3/4 pound snap peas, trimmed
1 (2-inch) piece fresh ginger, peeled and grated (about 2 tablespoons)
2 garlic cloves, grated
1 (13-ounce) can unsweetened coconut milk (light or full-fat)
1 tablespoon soy sauce
2 teaspoons molasses, dark brown sugar or honey
1/2 cup toasted cashews
1 tablespoon rice vinegar
4 scallions, trimmed and thinly sliced
1/4 cup mint leaves, torn if large
1/2 to 1 teaspoon red-pepper flakes (optional)
Rice or any steamed grain, for serving

Steps:

  • Slice the tofu in half horizontally, and leave on paper towels to dry any excess liquid.
  • In a medium skillet or cast-iron pan, heat 1 tablespoon oil over medium-high until it shimmers. Season both sides of the tofu with salt and black pepper, place in the pan and sear without moving until tofu is browned and golden on both sides, turning once halfway through, about 8 minutes total. Move the tofu to a plate.
  • Add 1 tablespoon oil to the pan, and add the snap peas. Cook, stirring occasionally, until blistered and just tender, about 3 minutes. Season with salt and move to a bowl.
  • Heat the remaining 1 tablespoon oil, add the ginger and garlic, and cook until fragrant, about 30 seconds. Pour in the coconut milk, soy sauce and molasses. Simmer, stirring frequently until the sauce reduces and its color deepens to a dark brown, about 6 to 8 minutes. It should coat a spoon without running right off. Stir in the cashews, break the tofu into 1-inch pieces and toss in the pan to coat with sauce. Remove from heat, and taste and adjust seasoning, if necessary.
  • Toss the snap peas with the rice vinegar, scallions, mint and red-pepper flakes, if using. Divide among plates, along with the tofu and cashews. Serve with rice or any steamed grain.

HOT AND SOUR SEARED TOFU WITH SNAP PEAS



Hot and Sour Seared Tofu With Snap Peas image

Impatience was the main reason I failed at searing tofu. For years, I had given in to the temptation to poke it, turn it, examine it, annoy it. Then I finally learned that, like any very moist ingredient (fish, mushrooms, tomatoes), the less you bother it, the browner and crisper it will get. Once I figured that out, searing tofu was easy. These days it's a fixture in our something-quick-for-dinner arsenal. In this recipe, I stir-fry it with sliced sugar snap peas. But any vegetable cut into small pieces (asparagus, mushrooms, broccoli, zucchini, green beans) works well, too.

Provided by Melissa Clark

Categories     dinner, easy, quick, main course

Time 20m

Yield 2 to 3 servings

Number Of Ingredients 15

1 (14-ounce) package extra-firm tofu
4 large garlic cloves, grated
2 small jalapeño chiles, seeds and veins removed if desired, thinly sliced
1 1/2 tablespoons soy sauce
1 1/2 teaspoons grated ginger root
1 1/2 tablespoons fresh lime juice, more to taste
1 1/2 teaspoon toasted sesame oil, more for drizzling
1 1/2 teaspoons fish sauce
1 teaspoon honey
2 tablespoons peanut oil, more if needed
6 ounces sugar snap peas, trimmed and thinly sliced
3 scallions, thinly sliced
Sesame seeds, for serving
Cooked rice, for serving
Chopped cilantro or basil, for serving

Steps:

  • Drain tofu, wrap it with a clean dish towel or several layers of paper towels and place on a rimmed plate; top with another plate and a weight (a can works). Let drain further.
  • Meanwhile, make the sauce: In a small bowl, combine garlic, chiles, soy sauce, ginger, lime juice, sesame oil, fish sauce and honey.
  • Unwrap tofu and cut crosswise into 3/4-inch-thick slices. Pat slices dry.
  • Heat a large skillet over high heat until very hot, about 5 minutes. Add peanut oil and let heat for 30 seconds, then carefully add tofu. Don't touch tofu for 2 to 3 minutes, letting it sear until golden brown. Flip and sear for another 2 to 3 minutes. Move tofu to one side of pan (or stack pieces on top of one another to make room in pan), then add sugar snap peas, scallions and, if needed, a few drops more peanut oil. Stir-fry vegetables until they start to soften, 1 to 2 minutes. Add sauce and stir well, cooking until peas are done to taste, another minute or two. Spoon sauce all over tofu, unstacking it if necessary.
  • Sprinkle sesame seeds over tofu and vegetables and serve over rice, sprinkled with cilantro or basil.

Nutrition Facts : @context http, Calories 228, UnsaturatedFat 11 grams, Carbohydrate 14 grams, Fat 15 grams, Fiber 4 grams, Protein 14 grams, SaturatedFat 3 grams, Sodium 697 milligrams, Sugar 6 grams

SHERRY TOFU AND SNOW PEAS



Sherry Tofu and Snow Peas image

My vegetarian friend Matthew and I get together to cook now and then (he being a newbie chef), and this was the first dish we made as his introduction to veggie cooking. Very tasty! Based on a recipe from Curtis Aikens.

Provided by Julesong

Categories     Soy/Tofu

Time 20m

Yield 4 serving(s)

Number Of Ingredients 13

1 lb firm tofu or 1 lb extra firm tofu, cut into 1/2 inch cubes
3 tablespoons corn oil or 3 tablespoons soy oil, divided
1/4 cup dry sherry
3 tablespoons soy sauce
1 1/2 teaspoons cornstarch
2 cups snow peas
2 whole green onions, minced
2 tablespoons minced fresh yellow onions
1/2 cup sliced water chestnuts or 1/2 cup quartered water chestnut
1 teaspoon minced roasted garlic
1/2 cup roasted cashews
3 tablespoons lemon juice
1/4 teaspoon fresh ground black pepper

Steps:

  • Fry the tofu, covered, in 1 tablespoon of the oil until the tofu is nicely browned; remove from heat.
  • In a small bowl, mix together the sherry, soy sauce, and cornstarch; pour over the tofu, stir well, and set aside to marinate.
  • Remove the ends and strings from snow peas and cut each one into 2 to 3 pieces.
  • Blanch the snow peas in boiling water for 1 to 2 minutes, then plunge them into very cold water to halt further cooking.
  • In a skillet or wok heat the remaining 2 tablespoons of oil and saute the green onions, minced yellow onion, water chestnuts, and garlic for 4 minutes; add the snow peas and cashews and stir well.
  • Add the tofu together with the marinade, lemon juice, and pepper and cook for 3 to 5 minutes or until the snow peas and sauce reach desired texture.
  • Serve immediately with rice or noodles.

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