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Photo by: Bruce Nimmer
This dish is high in protein and is very simple to make. We prefer a nonstick skillet for this dish. Serve with hot, steaming rice. Add 2 tablespoons of hot chili pepper along with the garlic when sautéing the salmon for a spicy version of this recipe.
Cut the salmon fillet into ¾-inch chunks. In a medium bowl, mix with the ginger, salt, pepper, and 1 teaspoon cornstarch.
Cut the tofu into ½-inch diced pieces. Place on a paper towel to absorb the water and set aside.
In a small bowl, mix the soy sauce and hoisin sauce.
In a small bowl, mix the chicken broth with the remaining 2 teaspoons cornstarch and set aside.
Heat a wok or skillet until hot. Add the vegetable oil, garlic, salmon, and tofu. Stir-fry for about 1 minute. Add the peas and soy sauce mixture. Continue to stir for 2 minutes. Stir in the chicken broth mixture and cook until the sauce thickens, about 1 minute.
Add the green onions and stir for 10 seconds. Remove from the pan and serve immediately.
Nutrients per serving (% daily value)
Nutritional information does not include Chicken Broth, for nutritional information on Chicken Broth, please follow the link above.