The Princeton Longevity Center Recipes
Stir-Fried Tofu with Mushrooms & Sugar Snap Peas
3 Tbsp soy sauce
1 Tbsp unseasoned rice vinegar
1 Tbsp honey
1 tsp sesame oil
1/4 teaspoon crushed red pepper
1 12-ounce package extra-firm tofu, drained (cut into 1-inch cubes & pat dry with paper towels
1/4 cup water
1 tsp cornstarch
2 tablespoons canola oil
8 ounces sliced mushrooms
8 ounces sugar snap peas
4 minced garlic cloves
1 Tbsp minced ginger
4 small onions, sliced
- Whisk first 5 ingredients in medium bowl until blended. Add tofu and marinate 30 minutes. Drain, reserving marinade in small bowl. Whisk 1/4 cup water and cornstarch into marinade to thicken.
- Heat 1 tablespoon canola oil in large skillet over medium-high heat. Add tofu and sauté about 2 minutes. Using slotted spoon, transfer tofu to plate. Add remaining 1 tablespoon canola oil to skillet. Add mushrooms and stir-fry until tender. Add sugar snap peas, onions, garlic and ginger. Return tofu to skillet and add the reserved marinade mixture. Stir-fry until marinade thickens slightly.
Per serving: calories, 195; total fat, 11 g; saturated fat, 1 g; cholesterol, 0; fiber, 4 g
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