Stir-Fried Snow Peas and Tofu Skins by Mark Bittman
Yields: 4 servings
Recipe from The Bittman Project
“In this vegan stir-fry, the tofu skins act as “noodles.” They end up doing double duty as a full-flavored protein and starch, to great effect.” - Mark Bittman
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Ingredients
2 (5 oz) packages Hodo Organic Yuba Sheets locate product
5 tbsp good-quality vegetable oil
1 tsp red chili flakes, or to taste
1 small red onion, halved and sliced
2 tbsp chopped fresh ginger
1 tbsp chopped garlic
1 lb snow peas, trimmed
2 tbsp soy sauce
Salt and pepper
Sesame seeds, for garnish
Instructions
Take fresh tofu skins, put them in a bowl of tap water and carefully unfold the layers. (It’s okay if they tear in places.) Carefully roll the fresh sheets into a tube and cut crosswise into ribbons about 2 inches wide to make “noodles.”
2. Put a large skillet over high heat. When it’s hot, add 4 tablespoons oil, swirl, then scatter the tofu skins around the pan, and sprinkle with salt and pepper. Cook, stirring occasionally, until they release easily from the pan and are golden and crisp, 5 to 7 minutes. Turn and repeat on the other side. Add the red chili flakes, stir once, then transfer to a plate.
3. Return the skillet to high heat, and add the remaining tablespoon oil along with the onion, ginger, and garlic. Stir until fragrant, about 1 minute. Add the snow peas and cook, stirring constantly, until crisp-tender and bright green, 1 to 2 minutes.
4. Return the tofu skins to the pan along with 1 ⁄ 4 cup water and the soy sauce and toss to coat. Taste, adjust the seasoning, and serve sprinkled with sesame seeds.
