Snow Pea and Tofu Saute with Buttery Soy-Vinegar Glaze
New Media Publishing / Photography: Flat Art Studios.com / Stylist: Abigail Donnelly
Provided by: Adeena Sussman
total prep 492 calories/serving
This recipe is very loosely based on a Philippine-style adobo. Mounting with a bit of butter (optional) adds a round creaminess to the tantalizingly salty and tangy elements imbued by the soy sauce, vinegar and chile.
- 2 tablespoons vegetable oil
- 2 shallots, minced, about 1/4 cup
- 3 cloves garlic, thinly sliced
- 1 pound extra-firm tofu, dry-fried and cut into 1-inch strips
- 3/4 pound sugar snap peas, trimmed and threaded, about 3 cups
- 3/4 pound snow peas, trimmed and threaded, about 4 cups
- 1/3 cup soy sauce
- 3 tablespoons white vinegar
- 1/2 teaspoon chili flakes
- 2 tablespoons butter, cubed
- Heat oil in a large sauté pan over medium-high heat. Add garlic and shallots and cook until fragrant, but making sure not to burn, about 30 seconds. Add snow peas, sugar snap peas and tofu and stir to combine. Add soy sauce, vinegar and chili flakes and stir to incorporate. Cook until peas are tender-crisp, 2-3 minutes. Add butter and incorporate until melted. Cook an additional minute.