Snap peas, spring onions, and tofu make a quick and light spring dinner in this easy, flavorful stir-fry.
Prep Time: 15 minutes
Cook Time: 10 minutes
Ingredients:
- 1 Tbsp. vegetable, canola, or grapeseed oil
- 1 spring onion, finely chopped
- 5 cloves garlic, finely chopped
- 1 Tbsp. finely shredded fresh ginger
- 2 Tbsp. salted Chinese black beans (optional)
- 1/4 cup rice wine, sake, dry white wine, or broth
- 2 tsp. tamari or soy sauce
- 8 oz. snap peas, cut into bite-size pieces
- 12 oz. silken firm tofu, cut into bite-size pieces
- Cilantro for garnish (optional)
Preparation:
- Heat a wok or large saute pan over high heat. Add oil and onion. Cook, stirring, until onion is soft, about 2 minutes.
- Add garlic, ginger, and black beans. Stir as everything comes to a sizzle. Pour in wine or broth and tamari. Cook, stirring, until liquid evaporates, about 1 minute.
- Add snap peas, cover, and cook until just barely tender, about 3 minutes. Gently mix in tofu, cover, and cook until heated through, about 1 minute. Serve immediately over rice and garnished with cilantro, if you like.
Makes 4 servings.
