RCI-VG.004.1414.001
Thai-Inspired Stir-Fry
.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyadvanced
Ingredients
- firm tofu14 ozdrained
- Tbs. vegetable oil2 unitor more to taste
- Tbs. thinly sliced garlic (about 5 large cloves)3 unit
- -inch-long pieces lemongrass4 4 unit
- lb. asparagus1 unittough ends trimmed and spears peeled and blanched
- bunch scallions1 unitfinely chopped
- lb. sugar snap peas or snow peas1/2 unit
- 2 tsp
- 1 unit
- red Thai chile paste1/8 tspor more to taste
- Mushrooms12 ozwiped clean and sliced
- low-sodium soy sauce1/4 cupor more to taste
- finely chopped cilantro2 to 4 tspor more to taste, for garnish
Method
1
Press the firm tofu between paper towels or a clean cloth for at least 10 minutes to remove excess moisture, then cut it into 1-inch cubes.
10 minutes
2
Clean and slice the mushrooms into thick pieces, trim and chop the scallions into 1-inch segments, and roughly chop the cilantro. Set all prepared ingredients aside.
5 minutes
3
In a small bowl, whisk together the low-sodium soy sauce and granulated sugar until the sugar is fully dissolved to create the seasoning sauce.
2 minutes
4
Heat the vegetable oil in a wok or large skillet over medium-high heat until it begins to shimmer.
2 minutes
5
Add the tofu cubes to the hot oil and cook undisturbed for 2-3 minutes per side until golden brown, then remove them from the pan and set aside.
6 minutes
6
In the same pan, add the mushrooms and stir-fry over high heat for 3-4 minutes until they are tender and lightly browned.
4 minutes
7
Return the tofu to the pan, add the scallions, and pour the seasoning sauce over everything. Toss and stir-fry for 2 minutes until all ingredients are well coated and heated through.
2 minutes
8
Remove from heat, season with salt to taste, and garnish generously with the fresh chopped cilantro before serving immediately.
1 minutes