Ww Tofu Stir Fry With Snow Peas Recipes

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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

EXTRA-FIRM TOFU WITH SNOW PEAS AND BEAN SPROUTS



Extra-Firm Tofu with Snow Peas and Bean Sprouts image

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Number Of Ingredients 9

3 tablespoons Asian sesame oil
12 ounces extra-firm tofu, cut into 1/4-inch slices and pressed for 30 minutes to 1 hour
3 cloves garlic, minced
1 fresh Thai chile
2 1/2 cups (8 ounces) bean sprouts
8 ounces snow-pea pods, trimmed, strings removed, and sliced into thirds on long diagonal
Salt and freshly ground pepper
3 tablespoons soy sauce
2 tablespoons toasted sesame seeds

Steps:

  • Heat oil in a large saute pan over medium heat. Add tofu, and cook until well browned on both sides, 6 to 8 minutes. Add garlic and chile pepper, and cook 2 minutes. Raise heat to high, and add sprouts and snow peas. Stir-fry for 3 to 4 minutes. Season with salt and pepper and soy sauce. Remove from heat, transfer to serving dish, and garnish with sesame seeds.

SPICY STIR FRY TOFU WITH PEANUT SAUCE W/ SNOW PEAS AND MUSHROOMS



Spicy Stir Fry Tofu With Peanut Sauce W/ Snow Peas and Mushrooms image

So yummy and healthy. I used a mix of frozen veggies (thawed) and sliced button mushrooms instead of the suggested vegetables.

Provided by mikey ev

Categories     Soy/Tofu

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

1 (14 ounce) package extra firm tofu, drained and cut into 1-inch cubes
2 teaspoons canola oil
3/4 lb snow peas, trimmed
1 cup red bell pepper, sliced into strips
3/4 cup water, divided
1/2 cup green onion, sliced
2 teaspoons fresh ginger, peeled and minced
2 garlic cloves, minced
3 cups shiitake mushrooms, sliced (about 8 ounces)
2 tablespoons reduced sodium soy sauce or 2 tablespoons soy sauce
2 tablespoons creamy peanut butter
1 teaspoon cornstarch
2 teaspoons sriracha sauce
1/4 teaspoon salt

Steps:

  • Place tofu cubes on several layers of paper towels. Cover with additional paper towels; let stand 5 minutes.
  • Heat oil in a large nonstick skillet over medium-high heat.
  • Add tofu to pan; cook 7 minutes or until lightly browned, gently turning occasionally.
  • Remove from pan; keep warm.
  • Add snow peas, bell pepper, 1/4 cup of water, onions, ginger, and garlic to pan; stir-fry 3 minutes.
  • Add mushrooms; stir-fry 2 minutes.
  • Combine remaining 1/2 cup water, tamari, peanut butter, cornstarch, sriracha, and salt in a small bowl; stir well.
  • Add tamari mixture and tofu to pan; cook 1 minute or until thickened, stirring constantly.
  • Serve warm over rice or noodles; or chilled.

WW TOFU STIR-FRY WITH SNOW PEAS



Ww Tofu Stir-Fry With Snow Peas image

This recipe has only 3 points per 1 cup!!! I don't usually eat tofu, but tried this one out while I was doing ww and LOVED it! I have also made it with frozed stir-fry veggies and also with frozen peas in place of the snow peas. Both ways were excellent, For a little bit heartier meal try it over rice.

Provided by sabradiamond

Categories     One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

2 1/2 tablespoons hoisin sauce
1 tablespoon water
2 teaspoons sesame oil (dark)
12 ounces low-fat firm tofu, cut into 1/2-inch cubes
1/2 lb fresh snow pea, trimmed
1 tablespoon fresh ginger, minced and peeled

Steps:

  • 1. Combine the hoisin sauce and water in a small bowl; set aside.
  • 2. Heat 1 teaspoon of the sesame oil in a large nonstick skillet over medium-high heat, then add the tofu. Cook stirring until browned. Transfer the tofu to a plate and set aside.
  • 3. Heat the remaining oil in the same skillet. Add the snow peas and ginger and cook 5 minutes. Add the tofu and cook 1 minute. Stir in the hoisin mixture and cook until heated through.
  • 4. Tip: if you gently press the tofu between layers of paper towels to remove excess moisture it will brown more readily in the skillet.

Nutrition Facts : Calories 66.9, Fat 2.7, SaturatedFat 0.4, Cholesterol 0.3, Sodium 164, Carbohydrate 9, Fiber 1.8, Sugar 5, Protein 1.9

STIR-FRIED SNOW PEAS WITH SOBA



Stir-Fried Snow Peas With Soba image

Snow peas are a great source of fiber, vitamin K, calcium and vitamin C.

Provided by Martha Rose Shulman

Categories     dinner, easy, quick, weekday, main course

Time 10m

Yield Serves four

Number Of Ingredients 18

1 tablespoon peanut butter (to taste)
1 tablespoon soy sauce
2 tablespoons white wine vinegar or seasoned rice wine vinegar
1 to 2 teaspoons hot red pepper oil (to taste)
Pinch of cayenne
Salt
freshly ground pepper to taste
2 large garlic cloves, minced
1 tablespoon finely minced fresh ginger
1 tablespoon sesame oil
1/2 cup vegetable or chicken broth
2 tablespoons canola oil
1/2 pound snow peas, strings and stem ends removed
1 bunch scallions, white and light green parts only
1/4 pound firm tofu, sliced (optional)
8 ounces soba noodles, cooked
4 large radishes, trimmed, cut in half, and thinly sliced
3 tablespoons chopped cilantro

Steps:

  • Heat the peanut butter for 10 seconds in a microwave to make it easier to mix. Combine with the soy sauce, vinegar, hot red pepper oil, cayenne, half the garlic and ginger, salt and pepper. Whisk together. Whisk in the sesame oil and broth. Set aside.
  • Heat the canola or peanut oil in a wok or a large, heavy skillet over medium-high heat, and add the snow peas. Stir-fry for one to two minutes, and add the scallions and remaining garlic and ginger. Stir-fry for 20 seconds, and add the tofu (if using). Stir-fry for one to two minutes, then stir in the noodles and sauce. Toss together until the noodles are hot, and remove from the heat. Add the radishes and cilantro, stir together, and serve.

Nutrition Facts : @context http, Calories 377, UnsaturatedFat 13 grams, Carbohydrate 53 grams, Fat 15 grams, Fiber 3 grams, Protein 13 grams, SaturatedFat 2 grams, Sodium 725 milligrams, Sugar 4 grams, TransFat 0 grams

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.

SNOW PEA STIR FRY



Snow Pea Stir Fry image

When my children were growing up, I had difficulty getting them to eat green vegetables. This recipe changed their minds. They liked the crisp-tender pea pods and tasty sauce.-Pam Rahmer, Phillips, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 10m

Yield 4 servings.

Number Of Ingredients 8

2 tablespoons slivered almonds
2 tablespoons butter
1 package (6 ounces) fresh or frozen snow peas, thawed
1-1/2 cups sliced mushrooms
1-1/2 teaspoons cornstarch
1/4 teaspoon chicken bouillon granules
1/2 cup water
1 tablespoon soy sauce

Steps:

  • In a large skillet, stir-fry almonds in butter for 2 minutes or until lightly toasted. Add snow peas and mushrooms; stir-fry 2 minutes longer., In a small bowl, combine the cornstarch, bouillon, water and soy sauce until smooth. Add to skillet; bring to a boil. Cook and stir for 1-2 minutes or until thickened.

Nutrition Facts : Calories 108 calories, Fat 9g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 235mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

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