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 market.
1.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.
2.Whisk hoisin sauce, soy sauce, and chile-garlic sauce in a small bowl.
3.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.
4.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.
Exchanges: 1/2 starch, 2 vegetable, 1 1/2 medium fat meat, 3 fat Carbohydrate Servings: 1 1/2 Nutrition Bonus: Vitamin C (75% daily value), Calcium & Iron (30% dv), Magnesium (28% dv), Vitamin A (26% dv), Folate (21% dv), Zinc (16% dv)
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|Serving Size: 1 Serving (317g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 171 (53%)|
|Amt Per Serving||% DV|
|Total Fat 19g||25 %|
|Saturated Fat 2.6g||13 %|
|Monounsaturated Fat 12g|
|Polyunsanturated Fat 3.5g|
|Cholesterol 0.4mg||0 %|
|Sodium 1363.4mg||47 %|
|Potassium 537.6mg||14 %|
|Total Carbohydrate 28g||8 %|
|Dietary Fiber 6.2g||25 %|
|Sugars, other 21.8g|
|Protein 19.5g||28 %|
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Calories per serving: 321
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