Best 8 Tofu With Snap Peas And Scallions Recipes

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**Tofu with Snap Peas and Scallions: A Symphony of Flavors and Textures**

In the culinary world, few dishes offer a harmonious balance of flavors and textures quite like tofu with snap peas and scallions. This delectable dish, often adorned with a savory sauce, showcases the versatility of tofu, the sweetness of snap peas, and the aromatic pungency of scallions, creating an unforgettable symphony of tastes and sensations. Whether you're a seasoned vegetarian, a health-conscious foodie, or simply seeking a flavorful and nutritious meal, this recipe will tantalize your taste buds and leave you craving more. With its vibrant colors, contrasting textures, and medley of flavors, tofu with snap peas and scallions promises a culinary journey that will delight your senses and nourish your body. This article presents a collection of carefully curated recipes that explore the diverse culinary possibilities of this classic dish, ensuring that every palate finds its perfect match. From the classic stir-fried version to innovative takes that incorporate unique ingredients and cooking techniques, these recipes offer a culinary adventure that will leave you inspired and satisfied.

Check out the recipes below so you can choose the best recipe for yourself!

CHILI GLAZED TOFU WITH SUGAR SNAP PEAS



Chili Glazed Tofu with Sugar Snap Peas image

Crispy tofu cooked with vegetables covered in the most delicious sweet and spicy chili sauce is an easy, healthy vegetarian meal.

Provided by Kristen McCaffrey

Categories     Dinner

Time 25m

Yield 4

Number Of Ingredients 13

16 oz. firm tofu
1 tbsp vegetable oil
1 tbsp brown sugar
2 tbsp. rice vinegar
2 tbsp. low-sodium soy sauce (GF if needed)
2 tsp ginger, minced
1 clove garlic, minced
2 tsp. Sriracha
2 tsp. sesame oil
1 lb. sugar snap peas
1 cup shredded carrots
1 cup shredded cabbage
Salt and pepper

Steps:

  • Use a paper towel or cheese cloth to press out any extra moisture from the tofu. Season with salt and pepper. Cut into one inch cubes.
  • Meanwhile, mix together the brown sugar, rice vinegar, soy sauce, ginger, garlic, and Sriracha. Set aside.
  • Heat the sesame oil over medium high heat. Add the sugar snap peas, cabbage, and carrots. Cook for 4-5 minutes or until tender but still crisp. Remove and set aside.
  • Add half the vegetable oil to the pan. Add the tofu in one layer. Cook for 2-3 minutes per side or until browned and crisp. Remove and repeat with remaining tofu. Add the already cooked tofu to the pan along with the soy sauce mixture. Turn to coat. Stir in vegetables and cook until warm.

Nutrition Facts : ServingSize 3 pieces tofu and 1 cup rice, Calories 239 cal, Carbohydrate 22 g, Fat 11 g, Protein 22 g, Fiber 7 g, SaturatedFat 2 g, Cholesterol 0 mg, Sodium 938 mg, Sugar 10 g

HOT AND SOUR SEARED TOFU WITH SNAP PEAS



Hot and Sour Seared Tofu With Snap Peas image

Impatience was the main reason I failed at searing tofu. For years, I had given in to the temptation to poke it, turn it, examine it, annoy it. Then I finally learned that, like any very moist ingredient (fish, mushrooms, tomatoes), the less you bother it, the browner and crisper it will get. Once I figured that out, searing tofu was easy. These days it's a fixture in our something-quick-for-dinner arsenal. In this recipe, I stir-fry it with sliced sugar snap peas. But any vegetable cut into small pieces (asparagus, mushrooms, broccoli, zucchini, green beans) works well, too.

Provided by Melissa Clark

Categories     dinner, easy, quick, main course

Time 20m

Yield 2 to 3 servings

Number Of Ingredients 15

1 (14-ounce) package extra-firm tofu
4 large garlic cloves, grated
2 small jalapeƱo chiles, seeds and veins removed if desired, thinly sliced
1 1/2 tablespoons soy sauce
1 1/2 teaspoons grated ginger root
1 1/2 tablespoons fresh lime juice, more to taste
1 1/2 teaspoon toasted sesame oil, more for drizzling
1 1/2 teaspoons fish sauce
1 teaspoon honey
2 tablespoons peanut oil, more if needed
6 ounces sugar snap peas, trimmed and thinly sliced
3 scallions, thinly sliced
Sesame seeds, for serving
Cooked rice, for serving
Chopped cilantro or basil, for serving

Steps:

  • Drain tofu, wrap it with a clean dish towel or several layers of paper towels and place on a rimmed plate; top with another plate and a weight (a can works). Let drain further.
  • Meanwhile, make the sauce: In a small bowl, combine garlic, chiles, soy sauce, ginger, lime juice, sesame oil, fish sauce and honey.
  • Unwrap tofu and cut crosswise into 3/4-inch-thick slices. Pat slices dry.
  • Heat a large skillet over high heat until very hot, about 5 minutes. Add peanut oil and let heat for 30 seconds, then carefully add tofu. Don't touch tofu for 2 to 3 minutes, letting it sear until golden brown. Flip and sear for another 2 to 3 minutes. Move tofu to one side of pan (or stack pieces on top of one another to make room in pan), then add sugar snap peas, scallions and, if needed, a few drops more peanut oil. Stir-fry vegetables until they start to soften, 1 to 2 minutes. Add sauce and stir well, cooking until peas are done to taste, another minute or two. Spoon sauce all over tofu, unstacking it if necessary.
  • Sprinkle sesame seeds over tofu and vegetables and serve over rice, sprinkled with cilantro or basil.

Nutrition Facts : @context http, Calories 228, UnsaturatedFat 11 grams, Carbohydrate 14 grams, Fat 15 grams, Fiber 4 grams, Protein 14 grams, SaturatedFat 3 grams, Sodium 697 milligrams, Sugar 6 grams

CRISPY TOFU WITH CASHEWS AND BLISTERED SNAP PEAS



Crispy Tofu With Cashews and Blistered Snap Peas image

A ginger and coconut milk reduction can coat pretty much anything that browns nicely on its own. Here, it's pieces of pan-seared tofu, but small morsels of chicken and pork will work just as well. The soy and the teaspoons of molasses give the sauce a little caramelization, and a little shine and gloss. For a fresh side, add some blistered snap peas, tossed with sliced scallions, a little mint and a splash of rice vinegar. Snow peas, green beans, broccoli or asparagus? If it's fresh and green, it'll work just fine.

Provided by Yewande Komolafe

Categories     weeknight, one pot, vegetables, main course

Time 30m

Yield 4 servings

Number Of Ingredients 15

1 (14-ounce) block firm or extra-firm tofu, drained
3 tablespoons neutral oil, such as grapeseed, vegetable or canola, plus more as needed
Kosher salt and black pepper
3/4 pound snap peas, trimmed
1 (2-inch) piece fresh ginger, peeled and grated (about 2 tablespoons)
2 garlic cloves, grated
1 (13-ounce) can unsweetened coconut milk (light or full-fat)
1 tablespoon soy sauce
2 teaspoons molasses, dark brown sugar or honey
1/2 cup toasted cashews
1 tablespoon rice vinegar
4 scallions, trimmed and thinly sliced
1/4 cup mint leaves, torn if large
1/2 to 1 teaspoon red-pepper flakes (optional)
Rice or any steamed grain, for serving

Steps:

  • Slice the tofu in half horizontally, and leave on paper towels to dry any excess liquid.
  • In a medium skillet or cast-iron pan, heat 1 tablespoon oil over medium-high until it shimmers. Season both sides of the tofu with salt and black pepper, place in the pan and sear without moving until tofu is browned and golden on both sides, turning once halfway through, about 8 minutes total. Move the tofu to a plate.
  • Add 1 tablespoon oil to the pan, and add the snap peas. Cook, stirring occasionally, until blistered and just tender, about 3 minutes. Season with salt and move to a bowl.
  • Heat the remaining 1 tablespoon oil, add the ginger and garlic, and cook until fragrant, about 30 seconds. Pour in the coconut milk, soy sauce and molasses. Simmer, stirring frequently until the sauce reduces and its color deepens to a dark brown, about 6 to 8 minutes. It should coat a spoon without running right off. Stir in the cashews, break the tofu into 1-inch pieces and toss in the pan to coat with sauce. Remove from heat, and taste and adjust seasoning, if necessary.
  • Toss the snap peas with the rice vinegar, scallions, mint and red-pepper flakes, if using. Divide among plates, along with the tofu and cashews. Serve with rice or any steamed grain.

TOFU WITH SNAP PEAS AND SCALLIONS



Tofu with Snap Peas and Scallions image

This tofu saute has an Asian flavor and a nice kick from red pepper flakes.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 11

1 14-ounce block soft tofu, quartered
1 teaspoon vegetable oil
4 ounces sugar snap peas, thinly sliced
2 scallions, thinly sliced, greens and whites separated
1/2 teaspoon red pepper flakes
1 tablespoon sesame seeds
1 small clove garlic, minced
1 1/2 teaspoons sesame oil
1 1/2 tablespoons reduced-sodium soy sauce
1/2 teaspoon cane sugar
Coarse salt

Steps:

  • In a medium pot, cover tofu with water and bring to a gentle simmer. Remove from heat and set aside.
  • Heat oil in a medium skillet over medium heat. Add peas and scallion whites and saute, stirring, until peas are crisp-tender, about 2 minutes. Transfer to a medium bowl.
  • Mix in scallion greens, red pepper flakes, sesame seeds, garlic, sesame oil, soy sauce, sugar, and 1 tablespoon water. Season with salt.
  • Drain tofu and divide among plates. Top with pea mixture.

Nutrition Facts : Calories 119 g, Fat 8 g, Fiber 2 g, Protein 8 g, Sodium 281 g

CHILLED SOBA WITH TOFU AND SUGAR SNAP PEAS



Chilled Soba with Tofu and Sugar Snap Peas image

Provided by Lillian Chou

Categories     Ginger     Pasta     Tofu     Spinach     Summer     Chill     Healthy     Vegan     Sesame     Soy Sauce     Sugar Snap Pea     Simmer     Gourmet

Yield Makes 6 servings

Number Of Ingredients 16

For sauce:
1 large dried shiitake mushroom
2 1/2 cups water
8 (1-inch) pieces kombu (dried kelp)
1/2 cup soy sauce (preferably Japanese)
1/4 cup mirin (Japanese sweet rice wine)
3 tablespoons ponzu sauce (not containing dashi)
1 tablespoon sugar
1 tablespoon Asian sesame oil
For soba:
1 pound sugar snap peas, thinly sliced
10 ounces baby spinach (16 cups)
1 pound dried soba noodles
1 (14- to 18-ounce) package silken tofu
1 cup thinly sliced scallions, divided
2 tablespoons thin matchsticks of peeled ginger

Steps:

  • Make sauce:
  • Simmer mushroom in water in a small saucepan, covered, 15 minutes. Add kombu and barely simmer, covered, 5 minutes. Remove from heat and let stand, covered, 5 minutes. Strain through a fine-mesh sieve into a large glass measure, pressing on and discarding solids. Return 2 cups liquid (add water if necessary) to saucepan. Add soy sauce, mirin, ponzu, sugar, and 1/4 teaspoon salt and bring to a boil, stirring until sugar has dissolved. Remove from heat. Stir in sesame oil, then cool in pan in a large ice bath.
  • Cook noodles and vegetables:
  • Blanch sugar snaps in a large pot of unsalted boiling water until crisp-tender, about 2 minutes. Transfer with a slotted spoon to a large colander set in ice bath to stop cooking. Lift colander to drain. Transfer sugar snaps to a bowl. Meanwhile, return water to a boil. Blanch spinach until just wilted, about 30 seconds, then cool and drain in same manner. Squeeze out excess water. Add to sugar snaps.
  • Return water to a boil.
  • Add noodles and cook according to package directions, stirring occasionally, until tender. Drain in colander and rinse with cold water. Cool in ice bath until very cold (add more ice to water as necessary). Drain well.
  • Carefully drain tofu and pat dry. Cut into 3/4-inch cubes.
  • Whisk sauce, then pour 1 1/2 cups sauce into a large bowl. Add noodles, sugar snaps, spinach, and half of scallions and toss. Serve in shallow bowls, topped with tofu, remaining scallions, and ginger. Drizzle with some of remaining sauce and serve remainder on the side.

STIR-FRIED SCALLOPS WITH SUGAR SNAP PEAS



Stir-Fried Scallops With Sugar Snap Peas image

This is from Stir-Fries Best-Ever Wok and Pan Recipes. If you can't get fresh sugar snap peas use either thawed frozen ones or snow peas. corected for the missing amount of soy sauce.

Provided by Sandyg61

Categories     Asian

Time 14m

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons oil
2 garlic cloves, minced
3 teaspoons ginger, minced
2/3 lb sugar snap pea
1 lb scallops
2 scallions, cut into 1 inch lengths
2 1/2 tablespoons oyster sauce
2 teaspoons low sodium soy sauce
1/2 teaspoon sesame oil
2 teaspoons sugar
cooked rice

Steps:

  • Heat wok over medium heat, add the oil and swirl to coat the surface of the wok.
  • Add the garlic and ginger and stir-fry for 30 seconds, or until fragrent.
  • Add the peas and cook for 1 minute.
  • Add the scallops and scallions and cook for 1 minute, or until the scallions are wilted.
  • Stir in the oyster and soy sauces, sesame oil and sugar and heat for 1 minute, or until warmed through.
  • Serve with rice.

Nutrition Facts : Calories 216.2, Fat 8.6, SaturatedFat 1.3, Cholesterol 37.5, Sodium 581.5, Carbohydrate 14.2, Fiber 2.9, Sugar 3.5, Protein 21.1

SAUTEED SNAP PEAS WITH SCALLIONS AND RADISHES



Sauteed Snap Peas with Scallions and Radishes image

Sugar snap peas, a sweet and tender vegetable, are great in salads, as a side dish, in a stir-fry, or eat them raw as a snack.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Time 20m

Number Of Ingredients 5

1 tablespoon unsalted butter
3/4 pound sugar snap peas, strings removed
8 scallions (white and pale-green parts only), cut into 2-inch lengths
8 radishes, trimmed and quartered
Coarse salt and freshly ground pepper

Steps:

  • In a large skillet, heat butter over medium-high heat. Add snap peas, and cook, tossing frequently, until just beginning to soften, 3 to 4 minutes.
  • Add scallions and radishes; season with salt and pepper. Cook, tossing frequently, until scallions soften and snap peas are crisp-tender, 1 to 2 minutes more.

Nutrition Facts : Calories 63 g, Fat 3 g, Fiber 3 g, Protein 2 g

SAUTEED PEAS AND SCALLIONS



Sauteed Peas and Scallions image

Scallions add a savory note to sweet peas in this dish. Cooking the peas only briefly -- in a little bit of butter -- lets them retain their flavor, color, and texture.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 10m

Number Of Ingredients 4

2 tablespoons unsalted butter
3 cups shelled fresh peas or thawed frozen peas
3 scallions, white and green parts only, thinly sliced diagonally
Coarse salt and freshly ground pepper

Steps:

  • Melt butter in a medium skillet over medium-high heat. Add peas and scallions. Cook, stirring, until heated through, about 3 minutes. Season with salt and pepper.

Tips:

  • Use extra firm tofu: This type of tofu holds its shape better and doesn't crumble as easily when cooked.
  • Press the tofu: Pressing the tofu removes excess water, resulting in a firmer texture.
  • Use a nonstick skillet: This will prevent the tofu from sticking and breaking apart.
  • Cook the tofu in batches: Don't overcrowd the skillet, or the tofu will not cook evenly.
  • Use a high heat: This will help to create a crispy crust on the tofu.
  • Stir-fry the tofu until it is golden brown: This will ensure that it is cooked through.
  • Add the snap peas and scallions at the end of cooking: This will prevent them from overcooking.
  • Serve the tofu with a dipping sauce: This will add extra flavor and moisture to the dish.

Conclusion:

This tofu with snap peas and scallions recipe is a quick and easy weeknight meal that is packed with flavor. The tofu is crispy on the outside and tender on the inside, and the snap peas and scallions add a fresh and vibrant touch. This dish is a great way to get your daily dose of protein and vegetables, and it is also a good option for vegetarians and vegans.

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