Stir-Fried Tofu, Snow Peas, and Red Onion in Hot and Sour Sauce

From America's Test Kitchen Season 1: Stir Fry Made Easy

A good stir-fry made with chicken, shrimp, or tofu is more difficult to prepare than a beef or pork stir-fry because these proteins, which have less fat, are often bland. Worse, they inevitably become dry and stringy or rubbery when cooked over high heat. We aimed to create stir-fry recipes that harmonized the flavors and textures of these lighter proteins with complementary vegetables and sauces.

These leaner proteins inspired us to create light, fresh-tasting stir-fries. We paired the chicken with zucchini, red bell pepper, and a zesty ginger sauce. And asparagus, yellow bell pepper, and a brightly flavored lemon sauce were a natural fit for the shrimp. Lastly, we selected a slightly more assertive hot and sour sauce, along with red onion and snow peas, to enhance the mild-flavored tofu. As with most of our stir-fries, we marinated the thinly sliced chicken and shrimp, and cubes of tofu in a combination of soy sauce and dry sherry to add flavor and moisture. After cooking the chicken, shrimp, or tofu and removing it from the pan, we stir-fried the vegetables in batches, quickly cooked the garlic and ginger (the classic stir-fry combination) in the center of the pan, and returned the protein to the pan along with the sauce. This final mixture needed less than a minute over medium heat to finish.