Stir-Fried Tofu, Shiitake Mushrooms, and Chinese Peas

Stir-Fried Tofu, Shiitake Mushrooms, and Chinese Peas
Photo by Randy Mayor


  • 2 cups thinly sliced shiitake mushroom caps
  • ½ teaspoon minced bird chile or 1 teaspoon minced serrano chile
  • 1 tablespoon vegetable oil
  • 1 (12.3-ounce) package reduced-fat firm tofu, drained and cubed
  • ½ cup (1-inch) sliced green onions
  • 1 teaspoon cornstarch
  • 1 tablespoon julienne-cut peeled fresh ginger
  • + 3 more ingredients
    • ½ teaspoon kosher or sea salt
    • 1 cup snow peas, trimmed
    • 3 tablespoons low-sodium soy sauce

Combine ginger and 1/2 teaspoon salt in a small bowl; let stand for 5 minutes. Rinse ginger with cold water; pat dry. Combine ginger and cornstarch in bowl. Heat oil in a wok or large nonstick skillet over medium-high heat. Add mushrooms, and stir-fry 2 minutes or until tender. Add the ginger mix...

View full recipe at My Recipes


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