Stir-Fried Snow Peas with Tofu

1 tablespoon hoisin sauce

1 tablespoon Worcestershire sauce

1 tablespoon soy sauce

3 tablespoons dry sherry

1 teaspoon toasted sesame oil

2 tablespoons peanut oil

8 ounces tofu, drained, dried well with paper towels, and cut into 1 by 1 by 1/2 inch cubes

1 pound snow peas (about 4 cups), tips pulled off and strings removed

2 medium cloves garlic, minced or pressed through a garlic press

1/2 teaspoon minced fresh ginger

Mix the hoisin sauce, Worcestershire sauce, soy sauce, sherry and sesame oil together in a small bowl.  Set aside.

 Heat 1 tablespoon of the peanut oil in a nonstick skillet over high heat until almost smoking.  Add the tofu and cook until golden brown, 1 to 2 minutes.  Flip the tofu over and cook the other side until it is golden brown.  Transfer to a plate.

Add 2 teaspoons of the peanut oil to the empty skillet and swirl to coat.  Add the snow peas and cook, stirring frequently, until birght green, about 2 minutes.  Clear the center of the pan, add the garlic and ginger, and drizzle with the remaining 1 teaspoon peanut oil.  Mash the garlic and ginger with the back of the spatula.  Cook for 10 seconds and then mix with the snow peas.  Add the tofu and sauce, stir, and cook for 1 minute longer.  Serve immediately. 

Perfect Vegetables From the Editors of Cook's Illustrated Magazine, 2003