Stir-Fried Tofu with Mushrooms, Sugar Snap Peas and Green Onions

From epicurious.com
Great dish, with the option of inserting other vegetables you have on hand.

3 servings

Ingredients:

Marinade:
3 Tbsp lite soy sauce
1 Tbsp unseasoned rice vinegar
1Tbsp honey
1 tsp oriental sesame oil
1/4 tsp dried crushed pepper
1 12-oz package extra-firm tofu, drained (squeezed), cut into 3/4 inch cubes, patted dry
1/4 cup water
1 tsp cornstarch (optional)

Stir-fry:
2 Tbsp canola oil, divided
6 oz fresh shiitake mushrooms, stemmed
8 oz sugar snap peas, trimmed
4 garlic cloves, minced
1 Tbsp minced peeled fresh ginger
4 green onions, sliced on diagonal

Directions:
1. Whisk first 5 ingredients in medium bowl.  Add tofu and stir to coat; marinate 30 minutes.
Drain, reserving marinade in small bowl.  Whisk 1/4 cup water and cornstarch into marinade.

2. Heat 1 Tbsp oil in large skillet over medium-high heat.  Add tofu and sauté until golden, about 2 minutes.  Transfer to plate with slotted spoon.

3. Add 1 Tbsp oil then mushrooms.  Stir-fry until tender, about 3 minutes.  Add sugar snap peas; stir-fry  for 2 minutes.  Add garlic and ginger; stir-fry for 30 seconds.

4. Return tofu to skillet; drizzle reserved marinade mixture over.  Stir-fry until marinade thickens slightly, about 30 seconds.  Season to taste with salt and pepper.

5. Transfer to bowl.  Sprinkle with green onions and serve.