Spicy Tofu with Peas
Ingredients
- 1/4 cup water
- 1/4 cup oyster sauce
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 2 tsp. Sriracha hot sauce or tomato paste
- 2 Tbs. Asian sesame oil
- 2 tsp. sugar
- 1 tsp. cornstarch
- 1/4 cup corn or peanut oil
- 2 Tbs. minced fresh ginger
- 4 garlic cloves, minced
- 2 lb. firm tofu, drained and cut into bite-size cubes
- 1 cup frozen petite peas
- Steamed rice for serving
Directions
In a small bowl, combine the water, oyster sauce, soy sauce, vinegar, Sriracha hot sauce, sesame oil, sugar and cornstarch and stir to dissolve the sugar and cornstarch. Set the sauce aside.Heat a wok or large fry pan over high heat until very hot and add the corn oil. Add the ginger and garlic and stir-fry until fragrant, about 5 seconds. Reduce the heat to medium, pour in the sauce and add the tofu. Stir-fry gently until the sauce thickens slightly, about 1 minute. Add the peas and continue to cook until heated through, about 1 minute more. Serve immediately with steamed rice. Serves 4.
Adapted from Williams-Sonoma Food Made Fast Series, Asian, by Farina Wong Kingsley (Oxmoor House, 2007).
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Rated 5 out of
5
by
martawillcox from
Fabulous flavour
What a wonderful recipe! Williams Sonoma is terrific with their asian sauces and this is another winner.
I used fresh blanched peas and enjoyed the extra bit of crunch and served with noodles. Highly recommended!
Date published: 2013-07-03