General Tso’s Tofu

  • 1 pound snow peas, trimmed and halved crosswise 
  • 2 garlic cloves, sliced 
  • 2 teaspoons fresh ginger, grated and peeled 
  • 3 tablespoons light-brown sugar 
  • 2 tablespoons soy sauce 
  • 1/2 teaspoon red-pepper flakes 
  • 2 large egg whites 
  • Coarse salt and ground pepper 
  • 1 pkg exar firm tofu
  • 2 tablespoons vegetable oil, such as safflower 
  1. In a bowl, whisk together egg whites, remaining 3 tablespoons cornstarch, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add tofu, and toss to coat. 
  2. 3. In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Lift half the chicken from egg-white mixture (shaking off excess), and add to skillet. Cook, turning occasionally, until golden, 6 to 8 minutes. Transfer to a plate; repeat with remaining oil and tofu, and set aside (reserve skillet). 
  3. 4. Add snow-pea mixture to skillet. Cover; cook until snow peas are tender and sauce has thickened, 3 to 5 minutes. Return chicken to skillet (with any juices); toss to coat. Serve with rice.