| Level: | Easy |
| Total: | 25 min |
| Prep: | 15 min |
| Cook: | 10 min |
| Yield: | 4 servings |
Ingredients
- 1 cup white or jasmine rice
- 3 tablespoons low-sodium soy sauce
- 3 tablespoons hoisin sauce
- 2 tablespoons balsamic vinegar
- 1 tablespoon Asian chile sauce (such as Sriracha)
- 2 teaspoons cornstarch
- 2 tablespoons sesame oil
- 4 scallions, sliced (white and green parts separated)
- 2 cloves garlic, minced
- 1 1-inch piece ginger, peeled and finely chopped
- 4 ounces shiitake mushrooms, stemmed and chopped
- 4 ounces snow peas
- 1 14-ounce package soft tofu, drained and cut into 1-inch cubes
Instructions
- Cook the rice as the label directs. Meanwhile, whisk the soy sauce, hoisin sauce, vinegar, chile sauce, cornstarch and 1 cup water in a small bowl until smooth; set aside.
- Heat the sesame oil in a wok or large skillet over medium-high heat. Add the scallion whites, garlic and ginger and stir-fry 30 seconds. Add the mushrooms and stir-fry until golden brown and tender, about 3 minutes. Add the snow peas and stir-fry 30 more seconds.
- Whisk the reserved soy sauce mixture and add it to the wok. Bring to a simmer, then add the tofu. Cook, stirring occasionally, until the sauce is thick, about 2 minutes. Sprinkle with the scallion greens.
- Fluff the rice with a fork and divide among bowls. Top with the stir-fry and sauce.
Nutrition Facts
| Calories | 377 |
| Total Fat | 11 grams |
| Saturated Fat | 2 grams |
| Sodium | 992 milligrams |
| Carbohydrates | 58 grams |
| Dietary Fiber | 2 grams |
| Protein | 13 grams |
Reviews
I made this but used 1T of fish sauce in place of the vinegar, then added a few tablespoons of the sauce to the tofu cubes to marinate for a few hours. Then drained them on paper toweling, dusted with cornstarch and fried them in oil in the wok until brown and drained on paper towels. Then added the cornstarch to the sauce and finished the recipe as written adding the tofu back at the very end.
A lot of great ingredients but this was relatively flavorless
It was okay, definitely could be used without the balsamic vinegar.
Fabulous recipe with a couple revisions. Subbed rice wine vinegar for the balsamic and marinated the tofu in the mixture for 24 hours prior. I also used whatever vegetables on hand which included broccoli and zucchini & yellow squash. It’s a huge hit with the family, and they don’t care for tofu.
This turned out really well. I also added white onions to the recipe. One idea for improvement is to let the tofu sit in the marinade before adding it at the end. That way, the tofu will have time to absorb the flavor.
Loved the recipe.. Left out the balsamic vinegar. Only because my daughter was coming over and she doesn’t like vinegar. I also used broccoli because we both like it. Excellent with noodles.
dallasauldridge
dallasauldridge
balsamic vinegar almosts ruins this dish……leave it out!
Great sauce base! I used tempeh instead of tofu and added brown sugar to the sauce for sweetening. I didn’t give it 5 stars only because the balsamic vinegar was a little too prevalent. I would cut it by half next time. My husband loved this stir fry, so I will be making it again.
Overall I think this is a great base recipe. I used firm tofu instead of soft tofu. I also pan fried the tofu first in a little seasame oil for texture. The one and only thing I did not like, and if I were to make it again, is the balsamic vinegar. I did not think it belended well with the Asian theme. Next time I would use maybe rice vinegar or something similar. On a more postive note, loved the sihracha!
I made this recipe using 3.5 oz. fresh shitake mushrooms and 16 oz of firm tofu rather than the 14 oz the recipe called for simply because that was the size of the package I bought.
The timing of cooking was all appropriate and I added some small baby bok choy when I threw in the snow peas. I love mushrooms so would add more next time.
It was tasty and really quick and easy. The sauce is good and not too heavy or sweet. I love sihracha so I added some of that as well as salt per taste to my own bowl.
I’ll definitely make it again.