Tofu and Sugar Snap Pea Stir Fry

• 2 tablespoons vegetable oil divided
• 8 ounces tofu firm, pat dry, and cut into 1/2-inch cubes
• 2 cloves garlic minced
• 1/2 inch ginger peeled and minced
• 1 each scallions, spring or green onions sliced
• 1 cup mushrooms button or cremini, sliced
• 1 small carrots peeled and slice into match-sticks
• 1/2 each sweet red bell peppers slice into thin strips
• 1 cup sugar snap peas
• 2 tablespoons soy sauce, tamari or to taste
• 1 teaspoon sesame oil
• 1 teaspoon hot chili pepper oil optional
• 1 teaspoon rice vinegar or to taste
• 2 tablespoons shaoxing wine or dry sherry
• 1 tablespoon sugar
• 1 teaspoon cornstarch
• 1 x red hot chili pepper, dried to taste, optional

1. In a wok or a large nonstick skillet, heat 1/2 tablespoon oil over medium high heat until hot.
2. Add the tofu cubes, stirring occasionally, and cook for about 6 minutes or until golden brown.
3. Transfer the tofu onto a plate, and set aside.
4. Add the remaining oil into the wok or skillet.
5. Add the garlic, ginger, and scallions, stirring constantly, and cook for about 40 seconds.
6. Stir in the carrots and red bell pepper strips, and cook for about 3 minutes until vegetables just start to become tender.
7. Add the sugar snap peas, and cook for another 2 minutes until the color becomes very bright.
8. Meanwhile whisk together all the sauce ingredients in a bowl, set aside.
9. Return the tofu into the wok or skillet, pour the sauce over, and stir to combine well.
10. Cook for 2 minutes or so until heated through.
11. Adjust the seasoning with more sauce ingredients if desired.
12. Serve warm with rice or steamed buns.

vegetable oil, firm, garlic, ginger, scallions, mushrooms button, carrots, sweet red bell peppers, sugar snap peas, soy sauce, sesame oil, hot chili pepper oil, rice vinegar, shaoxing wine, sugar, cornstarch, red hot chili pepper

Taken from recipeland.com/recipe/v/tofu-sugar-snap-pea-stir-fry-54841 (may not work)