Spicy Tofu with PeasRead Reviews >
- 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
DirectionsIn 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).
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