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Golden Tofu (or Chicken) with Snow Peas

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Golden Tofu (or Chicken) with Snow Peas

Golden Tofu (or Chicken) with Snow Peas

Jessica Braider
This recipe proves that homemade Chinese-style food is much more satisfying, can be just as quick, and is definitely less expensive and healthier.
Cook Time 30 minutes
Total Time 30 minutes
Course Main Dish
Cuisine Asian
Servings 4 servings


  • 1 lb. extra-firm tofu packed in water or use boneless, skinless chicken breasts, diced, or large, deveined shrimp
  • 2 Tbsp. canola or vegetable oil
  • 2 Tbsp. reduced-sodium soy sauce (or use any variety) (use wheat/gluten-free, if needed)
  • 1 Tbsp. rice wine or mirin,
  • 1 tsp. sugar optional
  • 1/2 yellow onion thinly sliced (quarter the onion top to bottom first)
  • 1 cup snow peas thinly sliced
  • 1 red or orange bell pepper thinly sliced
  • 2 tsp. fresh ginger peeled and minced
  • 2 cloves garlic minced, about 1 tsp.


  • Cut the tofu in half lengthwise (like cutting a deck of cards) and wrap both halves in a clean absorbent dishtowel for at least 10 minutes, and up to 12 hours in the refrigerator. When you are ready to cook it, cut the tofu into 1/2-inch cubes.
  • Heat 1 Tbsp. oil in a large nonstick skillet or wok over medium heat.
  • Cook the tofu, turning it every few minutes, until it is completely golden, about 15 minutes (if you are using shrimp or diced chicken, sauté it until it is cooked through). Remove the tofu from the pan and set it aside.
  • Meanwhile, in a small bowl, combine the soy sauce, rice wine, and sugar (optional) to make the sauce.
  • Add the remaining oil to the skillet, and stir-fry the onions for about 2 minutes until they just start to brown.
  • Add the snow peas, peppers, ginger, and garlic and stir-fry it for about 2 more minutes until the vegetables are tender-crisp.
  • Pour the sauce over the vegetables and stir-fry it for 1 minute, and mix in the tofu. Serve it immediately or refrigerate it for up to 3 days.

Slow Cooker Directions:

  • Omit the oil. Combine the soy sauce, rice wine, and sugar (optional) in the slow cooker. Add the remaining ingredients, tossing well to coat with the sauce. Cook on low for 3 - 4 hours. Note: if substituting chicken, brown the chicken in a skillet with a little oil first to begin the cooking process. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)


Do Ahead or Delegate: Cut and refrigerate the tofu or chicken (remember to wrap the tofu), make the sauce, slice the onion, snow peas, and bell pepper, peel and mince the ginger, peel the garlic, or fully prepare and refrigerate the dish.
Scramble Flavor Booster: Use a little extra ginger and garlic and serve the dish with Asian chili garlic sauce or other hot sauce.
Tip: Extra-firm tofu is great for so many recipes - it’s sturdy enough to be cut into either cubes or slices and is versatile in terms of cooking methods (it can be baked, fried, grilled, or steamed).
Nutritional Information Per Serving (% based upon daily values): Calories 210, Total Fat: 13g, 20%; Saturated Fat: 1g, 5%; Cholesterol: 0mg, 0%; Sodium: 310mg, 13%; Total Carbohydrate: 12g, 4%; Dietary Fiber: 3g, 12%; Sugar: 6g; Protein: 13g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword 30 Minutes (or less) Meals, Dairy-Free, Dinner, Gluten-Free, Kid-Friendly, Kosher, Low Fat, Low Sodium, Main Dish, Make-Ahead, No Added Sugar, Nut-Free, Slow Cooker, Spring, Summer, Vegan, Vegetarian
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