Weekend Meal: Stir-Fried Tofu, Shiitake Mushrooms, and Snap Peas

Sometimes a veggie meal is the way to go. You feel a little healthier and are able to gorge yourself on more dessert. This tofu stir fry is from the always reliable Cooking Light. Originally, the recipe called for Chinese peas, but I swapped those out for snap peas for thrift's sake.

• 1/2 Tbs. julienne-cut peeled fresh ginger (less if you prefer a less ginger taste)
  
• 1/2 tsp salt
• 1 tsp cornstarch
• 1 Tbs. canola oil
• 2 cups thinly sliced shiitake mushroom caps
• 1 cup snap peas
• 2 Tsp red chili paste (more or less, depending on your tolerance of spicy food)
  
• 1 package (12.3 oz to 14 oz) extra firm tofu, drained and cubed
  
• 3 Tbs low-sodium soy sauce

Combine ginger and 1/2 tsp salt in small bowl and let stand 5 minutes. rinse ginger with cold water, and pat dry. Then combine the ginger with cornstarch.

Heat the oil in a large nonstick skillet and add mushrooms and cook until tender. Add ginger mixture, snap peas and chili paste and fry for 2 minutes. Add tofu, fry 1 minute then add soy sauce and fry for 2 minutes. Serve over white rice.

This isn't a very cost effective meal, as the mushrooms are pricey, as is buying the chili unless you already have it on hand.