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Tofu and Sugar Snap Peas in Phyllo Shells

Total Time: 40 MIN Makes: 30 appetizers
Prep Time: 30 MIN Cook Time: 10 MIN
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Description

Crispy tofu, sugar snap peas and shitakes dressed with a light spicy sauce and peanuts are perfect in phyllo shells.


Ingredients
  • 2 packages (15 count, each) Athens® Phyllo Shells
  • 1 tablespoon low sodium soy sauce
  • 1 tablespoon Thai chili sauce
  • ½ tablespoon rice vinegar
  • ½ tablespoon brown sugar
  • 7 ounces extra firm tofu, drained, ½” diced and pressed dry between kitchen towels
  • 1½ tablespoons corn starch
  • ¼ teaspoon black pepper
  • ¼ cup peanut oil, divided
  • 2 ounces sugar snap peas, thin sliced crosswise on angle (yields about ¾ cup)
  • ¾ cup shitake mushrooms, thin sliced on angle
  • 2 green onions, white parts minced and green parts thinly sliced
  • ½ tablespoon garlic, minced
  • 1 teaspoon ginger, minced
  • ¼ cup peanuts, finely chopped

Directions

In a small bowl, combine soy sauce, chili sauce, rice vinegar and brown sugar. Set aside.

In a medium bowl, toss tofu with cornstarch and pepper to coat.

Heat 2 tablespoons peanut oil in a medium sauté pan over medium heat. Cook tofu 3-5 minutes until crisp and golden, stirring occasionally.  Remove from pan. Add 1 tablespoon of oil to pan and stir fry peas and mushrooms for 2-3 minutes until mushrooms have softened and peas are tender-crisp. Remove from pan.

Heat remaining oil in same pan, add minced green onion, garlic and ginger. Cook for 1 minute and add soy sauce mixture; cooking and stirring for about 1 more minute or until slightly thickened. Remove from heat, stir in peas and mushrooms. Garnish with green onion slices and peanuts.


Nutrition

Serving size: 1 Shell (20g), Amount per serving: Calories 50, Total Fat – 3.5g, Saturated fat – 0g, Trans Fat – 0g, Cholesterol – 0mg, Sodium – 40 mg, Dietary Fiber – 0g, Total Carbohydrate – 3g Sugars – 1g, Protein –2g, Vitamin D – 0%, Calcium 2%, Iron 0%, Potassium – 0%


Tips
  • For added crispness, preheat oven to 350° Place empty shells on a baking sheet and bake for 3-5 minutes. Cool and fill.
  • Apple cider vinegar may be substituted if rice vinegar is unavailable.