Tuesday, June 28, 2011

Chili Glazed Tofu and Mushrooms

Sometimes you just look for a way to use the stuff you have in the refrigerator... Last night was one of those times. I had pea tendrils and snap peas, tofu and a couple of mushrooms and found this salmon recipe.

The mushrooms and tufo worked as great substitutes for the fish, and it didn't require a separate trip to the store.


Sweet Chili Glaze, Sugar Snap Peas, and Pea Tendrils

1/4 cup Asian sweet chili sauce
3 tablespoons soy sauce, divided

2 tablespoons finely grated peeled fresh ginger, divided

portobella mushrooms and/or tofu
2 tablespoons vegetable oil
3 garlic cloves, minced

8 ounces sugar snap peas, trimmed

1 1/2 tablespoons Chinese rice wine or dry Sherry

3 cups pea tendrils

1 teaspoon Asian sesame oil

Whisk chili sauce, 2 tablespoons soy sauce, and 1 tablespoon ginger in small bowl. Place mushrooms and tofu in a shallow oven safe dish. Spoon chili sauce marinade over and let stand at room temperature 30 minutes.



Bake in 400 over for about 10 minutes until the mushrooms are cooked through.

Meanwhile, heat vegetable oil in wok or heavy large skillet over medium-high heat. Add remaining 1 tablespoon ginger and minced garlic; stir until aromatic, about 30 seconds. Add sugar snap peas and stir until crisp-tender, about 2 minutes. Add remaining 1 tablespoon soy sauce, rice wine, and pea tendrils and stir just until wilted, about 1 minute.


I served this over rice, place some of the veggies then the mushroom and/ or tofu on top and drizzle with sesame oil.


No comments:

Post a Comment