Ingredients
2 tablespoons reduced-sodium soy sauce2 tablespoons chili garlic sauce1 tablespoon packed brown sugar1 tablespoon rice vinegar4 green onions8 ounces extra-firm tofu, drained3 tablespoons cornstarch6 tablespoons canola oil, divided 8 ounces fresh sugar snap peas (about 2 cups), trimmed and thinly sliced1 teaspoon freshly ground pepper3 garlic cloves, minced2 teaspoons grated fresh gingerroot
Preparation
Mix first 4 ingredients. Mince white parts of green onions; thinly slice green parts.
Cut tofu into 1/2-in. cubes; pat dry with paper towels. Toss tofu with cornstarch. In a large skillet, heat 4 tablespoons oil over medium-high heat. Add tofu; cook until crisp and golden brown, 5-7 minutes, stirring occasionally. Remove from pan; drain on paper towels.
In same pan, heat 1 tablespoon oil over medium-high heat. Add peas; stir-fry until crisp-tender, 2-3 minutes. Remove from pan.
In same pan, heat remaining 1 tablespoon oil over medium-high heat. Add pepper; cook 30 seconds. Add garlic, ginger and minced green onions; stir-fry 30-45 seconds. Stir in soy sauce mixture; cook and stir until slightly thickened. Remove from heat; stir in tofu and peas. Sprinkle with sliced green onions.
