SERVES 4
Make sure to buy firm or extra-firm tofu; silken or soft tofu will crumble if stir-fried. To promote caramelization on the exterior of the tofu, turn the cubes as little as possible so that they have time to brown on several sides. For more heat, include the jalapeño seeds and ribs when mincing. Serve with Basic White Rice.
SAUCE |
|
3 |
tablespoons cider vinegar |
1 |
tablespoon low-sodium chicken broth |
1 |
tablespoon soy sauce |
2 |
teaspoons sugar |
TOFU AND VEGETABLES |
|
1 |
(14-ounce) block firm or extra-firm tofu, drained and cut into 1-inch cubes (see note) |
1 |
tablespoon soy sauce |
1 |
tablespoon dry sherry |
2 |
tablespoons plus 1 teaspoon peanut or vegetable oil |
1 |
tablespoon minced or grated fresh ginger |
3 |
garlic cloves, minced or pressed through a garlic press (about 1 tablespoon) |
2 |
scallions, white parts only, minced |
1 |
jalapeño chile, seeds and ribs removed, chile minced (see note) |
1 |
medium red onion, halved and sliced thin |
1 |
pound snow peas, tips and strings removed |
2 |
tablespoons water |
1. FOR THE SAUCE: Combine all the ingredients in a small bowl and set aside.
2. FOR THE TOFU AND VEGETABLES: Toss the tofu with the soy sauce and sherry in a medium bowl and let marinate for at least 10 minutes or up to 1 hour. In a small bowl, mix 1 teaspoon of the oil, the ginger, garlic, scallions, and jalapeño together.
3. Heat 1 tablespoon more oil in a 12-inch nonstick skillet over high heat until just smoking. Add the tofu and cook until golden brown on several sides, 2 to 3 minutes, turning as needed. Transfer the tofu to a clean bowl and cover with foil to keep warm.
4. Add the remaining 1 tablespoon oil to the skillet and return to high heat until just smoking. Add the onion and cook, stirring frequently, until beginning to brown, about 2 minutes. Add the snow peas and cook until spotty brown, about 2 minutes. Add the water, cover the pan, and lower the heat to medium. Cook the snow peas until crisp-tender, about 1 minute.
5. Clear the center of the skillet, add the ginger mixture, and cook, mashing the mixture into the pan, until fragrant, 15 to 20 seconds. Stir the ginger mixture into the vegetables.
6. Stir in the tofu. Whisk the sauce to recombine, then add to the skillet and cook, tossing constantly, until the sauce is thickened, about 30 seconds. Transfer to a serving platter and serve.