China Tofu with Pea Pods and Mushrooms
Tofu, pea pods, and mushrooms make a quick and tasty stir-fry for family dinners. This dish often serves as a counterpoint to a meat dish and is typically served with hot rice. Vegetarians love this nutrient-dense dish that is both flavorful, satisfying, and good for leftovers.
Recipe Servings: 4
Prep Time
5 minutes
Cook Time
10 minutes
Total Time
15 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 2 Tbsp (30 ml) peanut or vegetable oil
- 2 large garlic cloves, chopped
- 4 slices ginger, chopped
- ½ cup (55 g) sliced shiitake mushrooms
- ½ cup (55 g) sliced button mushrooms
- 2 cups (496 g) cubed firm tofu
- 1 cup (100 g) fresh or frozen pea pods
- 1 cup (100 g) fresh bean sprouts
- 1 Tbsp (15 ml) soy or tamari sauce
- 1 Tbsp (15 ml) sherry or rice wine
- 1 tsp (15 ml) salt
- 1 Tbsp (15 ml) toasted sesame oil
- Cooked rice, as needed for serving
Directions
- Pour peanut or vegetable oil into a wok or skillet set over medium-high heat.
- Add garlic and ginger to the hot oil, sautéing until lightly golden.
- Add shiitake mushrooms and button mushrooms, sautéing for 2-3 minutes.
- Add tofu, mix gently, cover pan, and cook for 2 minutes.
- Remove lid and increase heat to high.
- Add pea pods, bean sprouts, soy or tamari sauce, sherry or rice wine, salt, and toasted sesame oil.
- Stir-fry for 1 minute.
- Serve immediately with cooked rice.
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