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.

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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.