Ingredients

The following ingredients have 4 Servings
  • 2 tsp sesame oil
  • 12 oz extra firm tofu (cubed)
  • 1 large red onion (diced)
  • 8 oz mushroom (sliced)
  • 4 cups snap peas (8 ounces)
  • 2 cloves garlic (minced)
  • 2 TBSP tamari sauce (or soy sauce)
  • sriracha (for serving)
  • cilantro (for serving)

Instruction

  • Heat sesame oil in a large skillet over medium-high heat. Add cubed tofu and cook for 5 minutes, flip tofu and cook another 5 minutes until browned on the edges. Remove from skillet and set aside.
  • Add the red onion to the skillet, and sauté for 7 minutes until soft. Add mushrooms and sauté for 5 minutes until mushrooms release their juices. Stir in garlic and snap peas. Stir for about one minute.
  • Transfer the cooked tofu to the skillet and add in tamari sauce. Stir to coat and let cook for about 3 minutes until everything is coated and most of the tamari sauce has absorbed into the mixture.
  • Remove from heat and serve over rice, quinoa, etc. Top with sriracha and fresh cilantro if desired. Enjoy!