We got a new cooking magazine in the mail this week, and promptly ended up earmarking half the pages. This weekend we stocked up on ingredients to try a whole host of new meals. If you haven't subscribed to Eating Well, then you should! It's a crackin' wee magazine with some fabulous recipes and articles. Another helpful tidbit of advice: if you haven't checked out any of your local ethnic markets, then you are missing out on some seriously good deals on fresh produce and awesome breads. Two baskets chocked full of fresh fruit and veg, rice and bread at our local Persian market = $12. No joke.
Three-Pea, Cashew & Tofu Stir-Fry
I had some trouble tracking down snow peas, so I used edamame instead (I'm on a major edamame kick at the moment, so there is always a supply in the freezer). This recipe made enough for one big meal for the two of us, plus a decent amount of leftovers. I made some soba noodles on the side to go with the leftovers, and made more of the sauce from this recipe to go with it. It was just as yummy the second time around :) You could easily substitute the tofu with chicken if you would prefer. If you're not into spicy dishes, then hold off on adding the chile-garlic sauce. Personally, I think this wonderful little jar of sauce may be the most amazing ingredient in my kitchen. It gives a fabulous spicy kick to the stir-fry without burning your mouth off, or detracting from the flavors.
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| I'm going to give this one a 4.5* rating. It's going to be a staple in this house :) |
Three-Pea, Cashew & Tofu Stir-Fry
http://www.eatingwell.com/recipes/pea_cashew_tofu_stirfry.htmlFrom EatingWell: May/June 2012 Pressing tofu before making this tofu stir-fry recipe gives it a chewy, satisfying texture. Three green peas—sugar snaps, snow peas and shelling peas—balance it out with brightly flavored crunch. Hoisin—a dark brown, thick, spicy-sweet sauce made from soybeans and a complex mix of spices—gives the stir-fry rich depth of flavor with just one ingredient. Look for it, as well as chile-garlic sauce, in the Asian section of the marke
4 servings, about 1 3/4 cups each | Active Time: 50 minutes | Total Time: 50 minutes
Ingredients
- 1 14-ounce package water-packed extra-firm or firm tofu, drained
- 3 tablespoons hoisin sauce
- 2 tablespoons reduced-sodium soy sauce
- 1/2 teaspoon chile-garlic sauce
- 2 tablespoons canola oil, divided
- 1 cup chopped onion
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 2 1/2 cups sugar snap peas (8 ounces), trimmed
- 2 1/4 cups snow peas (8 ounces), trimmed
- 1 cup peas, fresh or frozen (thawed)
- 1/2 cup lightly salted cashew halves and pieces
Preparation
- Fold a clean kitchen towel and place it on a cutting board or large plate. Set tofu on the towel. Put another folded clean towel over the tofu and place a flat, heavy weight (such as a heavy skillet) on top; drain for 30 minutes.
- Whisk hoisin sauce, soy sauce and chile-garlic sauce in a small bowl.
- Cut the pressed tofu into 1/2-inch cubes. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat until it shimmers. Add the tofu and cook, turning occasionally, until browned, 6 to 8 minutes. Transfer to a plate.
- Return the skillet to the heat and add the remaining 1 tablespoon oil. Stir in onion, garlic and ginger; cook, stirring often, until fragrant, about 1 minute. Add snap peas, snow peas and peas; cook, stirring often, until bright green, 2 to 3 minutes. Return the tofu to the pan along with the hoisin mixture and cashews; cook, stirring, until heated through, about 1 minute.
