Perfect for a weeknight meal, this quick stir-fry has a touch of spice, and can be served over steamed rice for a satisfying vegetarian dinner.

This recipe was featured as part of our Chinese New Year Dishes photo gallery.

Game plan: You’ll need to make the steamed rice before you begin.

For the meat eaters, try our easy chicken stir fry recipe.

  • Yield: 4 to 6 servings
  • Difficulty: Easy
  • Total: 20 mins 
  • Active: 20 mins

Ingredients (13)

  • 1/4 cup soy sauce
  • 2 tablespoons mirin or dry sherry
  • 1 tablespoon granulated sugar
  • 2 teaspoons cornstarch
  • 1 teaspoon rice vinegar
  • 3/4 teaspoon red pepper flakes
  • 2 tablespoons peanut oil
  • 1 pound firm tofu, patted dry and cut into large dice
  • 3 medium shallots, thinly sliced
  • 4 medium garlic cloves, thinly sliced
  • 1 pound snow peas
  • 1 tablespoon white sesame seeds
  • Basic Steamed White Rice (see Game Plan note), for serving

Instructions

  1. Whisk together soy sauce, mirin, sugar, cornstarch, vinegar, and red pepper flakes in a small, nonreactive bowl; set aside.
  2. Heat 1 tablespoon of the oil in a large frying pan over high heat. When it smokes, add tofu and cook until golden brown on all sides, about 3 minutes. Remove to a plate and set aside.
  3. Reduce heat to medium, add remaining 1 tablespoon oil, shallots, and garlic and cook until starting to brown, about 1 minute. Add snow peas and sesame seeds and cook, stirring frequently, until peas are bright green, slightly softened, yet still crisp, about 5 minutes. Add reserved tofu and soy sauce mixture and cook just until tofu is warm and sauce has thickened slightly, about 1 minute more. Serve immediately over steamed rice.