Tofu Stir-Fry with Shiitake Mushrooms

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1 pound firm tofu
1-2 TBS wok oil
1-2 large handfuls shiitake mushrooms
1-2 large handfuls snowpeas
1/4 cup soy sauce
1 tsp rice wine vinegar
1 TBS sugar
1 cup water or vegetable broth
1. Begin by draining the tofu and pressing the water out of it with a paper towel. Cut the tofu into bite sized chunks and heat it on medium high with the oil for 10 minutes, stirring occasionally.
2. While your tofu cooks, prepare the snowpeas and the mushrooms. I usually rinse the snowpeas and cut the ends off of each peapod. To keep mushrooms from getting tough, wipe them with a damp towel instead of running them under water. Then cut off the stems and slice each mushroom into 2-3 pieces.
3. Toss the rest of the ingredients into your saucepan or wok. Stir fry until all veggies are cooked through. Taste and adjust the flavor if necessary by adding more soy sauce, sugar, or other sauces you have around your kitchen.
If you wish to add more vegetables, try carrots, water chestnuts, or bamboo shoots. You can also substitute sugarsnap peas instead of snowpeas.

Try replacing the soy sauce, vinegar, and sugar with 1/3 c. vegetarian oyster sauce or teriyaki sauce.

Thicken the broth of this stirfry by mixing 1 tbsp cornstarch with the water before you add the water.

You can use vegetable oil or organic canola oil if that's what you have around. However, you can also buy wok oil in the Asian foods aisle at the store that is a nice mix of oils with onion, garlic, and sesame flavors.

Cuisine   AsianCooking Method   Stir Fry
Main Ingredient   Tofu/Soy 
Features   Dairy-Free, Low-Fat, Vegan, Vegetarian

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