Tofu with Snow Peas
A delightful concoction that is just as good cold or at room temperature as it is hot. Not really fun to make, though!
1 pound tofu
1/4 cup soy bean sauce (3.2 ounces), (I take this to mean either hoisin sauce or black bean sauce, as soy sauce is mentioned below--I used hoisin sauce)
3 Tablespoons sugar (1.6 ounces)
1/3 cup orange juice (5.6 ounces)
1 pinch orange zest (0.32 ounces)
4 Tablespoons soy sauce (2 ounces)
1 1/2 Tablespoons light canola oil (.08 ounces)
1 1/2 Tablespoons garlic, minced (.08 ounces)
1 1/2 Tablespoons ginger root, grated (.08 ounces)
1 1/2 Tablespoons green onions, in 1/2" slices (.08 ounces)
1/3 cup red bell pepper, sliced (3.2 ounces)
1/2 cup snow peas (3.2 ounces)
Drain tofu and cut into 1" cubes
Fry in oil until brown and crisp, drain and set aside.
Mix soybean sauce, sugar, orange juice, orange zest and soy sauce, set aside.
Heat oil in large wok, once the oil is very hot add the garlic, ginger, and green onions.(This will pop and can be dangerous)
Sauté for about 15 seconds and then add the liquid ingredients all at once (be careful this will make a mess and will pop heavily).
Cook over high heat until the sauce thickens, approximately 3 to 5 minutes.
Once sauce thickens add tofu, red peppers and snow peas.
Toss well to coat.
This is ready to serve.
Posted by Cathy in TX.
Chef's comments: Here is the recipe for the tofu with snow peas. Our recipes are by weight so I am guessing
at the volume measures. I have the weights in parenthesis. This recipe is for two pounds.
Recipe courtesy of Central Market.