Low Carb Asian Seared Tofu With Burst Cherry Tomatoes And Peas
How to Make It
Step 1
Drain tofu and place them on a plate lined with paper towels. Top tofu with paper towels and press on them to remove as much moisture as possible.
Step 2
Slice each block of tofu in half the long way to make two flat pieces per block of tofu.
Step 3
Heat a large nonstick skillet over medium-high heat until hot. Add the avocado oil and swirl the pan to distribute the oil evenly. Add the tofu slices and cook on the first side for several minutes until you can begin to see the tofu browning around the bottom edges. Season with ¼ tsp kosher salt.
Step 4
Flip the tofu and continue to cook on the second side until browned. Remove to a plate.
Step 5
In the same pan, add 1 tbsp oil and the minced garlic and ginger. Add sliced mushrooms at the same time. Cook until mushrooms are browned. Season mushrooms with ¼ tsp kosher salt.
Step 6
Next, add the cherry tomatoes whole and 1 cup of water.
Step 7
Turn heat down to low and simmer for about 10 minutes until the tomatoes are soft enough they burst when gently poked with a spoon and water has evaporated some.
Step 8
Add the sugar snap peas and tofu. Heat until peas have lost some of the rawness but are still slightly crisp.
Step 9
Garnish with sliced scallions.
Ingredients
- Tofu, Raw (not Silken), Cooked, Extra Firm – 1 pound
- Avocado Oil – 2-½ tablespoon
- Coarse Kosher Salt by Morton – ¼ tsp
- Avocado Oil – 2-½ tablespoon
- Ginger – 1 tablespoon, sliced
- Garlic – 1 tablespoon
- Mushrooms, Raw – 5 medium
- Coarse Kosher Salt by Morton – ¼ tsp
- Tomato Raw (includes Cherry, Grape, Roma) – 1 pint
- Water – 1 cup
- Soy Sauce – 1 tablespoon
- Scallions – 2 large
- Sugar Snap Peas – 1 cup