Mushroom and Snow Pea Stir-fry

We rarely eat meat in our house. For flavorful stirfrys, we often use tofu in place of meat. For this dish any protein can be used. Where appropriate chicken or pork can be substituted for the tofu. I served this over plain rice but rice noodles would also be tasty!

Adapted from Epicurious

Ingredients:

Marinade:
3 tablespoons Tamari Soy Sauce
1 tablespoon Rice Vinegar
1 tablespoon Honey
1 teaspoon Sesame Oil
1/4 teaspoon Red Pepper Flakes

Stir-fry:
1 cake Firm Tofu, cut into small squares
12 oz fresh Snow Peas, trimmed
6-8 oz Mushrooms, I prefer cremini or shiitake
4 Scallions, diced
4 cloves Garlic, minced
1 inch of fresh Ginger, minced
1 teaspoon Corn Starch
Olive Oil

Directions:
Stir together the marinade ingredients. Marinade the tofu or other protein for 25-30 minutes. While the tofu is marinading chop the other ingredients. Strain the tofu from the marinade. Add 1/4 cup of water and the corn starch to the reserve marinade. Heat the olive oil in a wok or large skillet. Add the tofu and cook until brown (4-6 minutes). Remove tofu with a slotted spoon. Add mushrooms to the wok, cook 2 minutes. Add snow peas and cook another 2 minutes stirring frequently. Add garlic, scallions and ginger, cook until fragrant, about 30 seconds. Add reserve marinade and tofu to the wok. Cook for 4-5 minutes, until sauce is thickened. Serve over rice or rice noodles.

Review:
The marinade provides a ton of flavor. My youngest complained slightly about the amount of ginger and garlic. If you have children who are sensitive to strong flavors I would recommend decreasing the amount of both slightly. The sauce thickened nicely and clung to the rice noodles well. I would think that other vegetables like broccoli would be a nice substitute.