Snow Pea Shoots with Tofu and Ginger Sauce
- Yield 2 to 3 servings
This vegetarian meal stars snow pea shoots, sweet potato and tofu.
Snow pea shoots can be found fresh in most Asian markets. If you prefer, you can use fresh spinach leaves. Vegetarian oyster sauce is also available in the same stores. You can substitute hoisin sauce.
- 6 cups snop pea shoots or fresh spinach leaves
- 1/4 cup rice vinegar
- 2 teaspoons sugar
- 1 medium sweet potato, peeled and diced into 1/2-inch cubes
- 1 tablespoon peanut oil
- 1 pound firm tofu, diced
- 3 garlic cloves, minced
- 1 tablespoon minced ginger root
- 1/4 cup vetararian oyster sauce or hoisin sauce
- 1 teaspoon crushed dried red chili flakes
- Cook snow pea shoots in boiling water 2 minutes until wilted or blanched. Drain, rinse immediately under cold water to preserve color and drain well.
- Mix snow pea shoots with vinegar and sugar; set aside.
- Cook sweet potatoes in boiling water 5 minutes until tender. Drain and set aside.
- Heat oil in a large nonstick skillet or wok over high heat and add tofu. Stir 2 minutes until tofu is lightly browned. Add garlic, ginger root, vegetarian oyster sauce, crushed chili flakes and cooked sweet potatoes. Stir-fry 2 minutes until coated and heated through.
- Place a bed of snow pea shoots on plate and spoon tofu mixture over top.