xiaoxl/recipe_data huggingface dataset:
Easy (5 Ingredients) Queso


Ingredients:
Velveeta cheese, rotel, green chilies, evaporated milk

Directions:
Mix the last four ingredients together in a large, non-stick pot.  I use my dutch oven.
DO NOT DRAIN any of the veggies.  Dump the liquid in along with everything else.
Cube the velveeta and add to the canned ingredients.
Cook over low heat until the velveeta melts.
Stir often.
This makes a lot!  But, it warms up great in the microwave.
Serve with chips or use to top enchiladas or even use in quesadillas.
Variation:  Try adding some spicy ground meat or canned chili (with or without beans].  Add other veggies like black olives or onion, too.
Cauliflower and Brussels Sprouts


Ingredients:
cauliflower, lemon juice, Brussels sprout, tomatoes, thyme, salt, white pepper

Directions:
Break the cauliflower into flowerets and cook, uncovered with the lemon juice in a small amount of boiling water for 5 minutes.
Then, cover it, and continue cooking until just tender.
Drain the vegetables.
Arrange cauliflowerets, brussel sprouts, and tomato slices in a shallow casserole dish.
Sprinkle with thyme, salt, and white pepper.
Spoon the condensed soup on top and sprinkle with crumbs.
Bake at 350 degrees until bubbly and heated through.
(app. 25 minutes?] Serves 6.
Blue Cheese Cole Slaw


Ingredients:
mayonnaise, Dijon mustard, mustard, blue cheese, apple cider vinegar, sugar

Directions:
"Mix and refrigerator several hours to blend flavor."
Moong Dal
Category: world-cuisine
By Pyromommy

I actually learned this in the kitchen of this lovely Indian woman! Serve hot in soup bowls, or over rice.

Ingredients:
2 ½ cups moong dal (split husked mung beans)
2 ½ cups water
1 ½ teaspoons salt
½ teaspoon grated fresh ginger root
1 teaspoon diced jalapeno chile pepper
½ cup diced tomatoes
3 teaspoons lemon juice
½ teaspoon ground turmeric
2 teaspoons vegetable oil
1 teaspoon cumin seed
½  dried red chile pepper
1 pinch Asafoetida
2 cloves garlic, finely chopped
¼ cup chopped fresh cilantro

Directions:
Rinse the dal, checking for any debris; add to saucepan with 2 1/2 cups water. Allow to soak for 30 minutes. Bring dal, water, and salt to a boil. Reduce heat to medium-low and cook until beans are very tender and mixture has thickened, 15 to 20 minutes.  Add more water, if necessary, to prevent drying out. Stir in ginger, jalapeno pepper, tomato, lemon juice, and turmeric. Heat oil in a small saucepan and add cumin seed and red chile pepper. When pepper is heated, add Asafoetida powder and garlic. Stir mixture into split peas and add cilantro; mix well.

Prep time: 15 mins
Cook time: 30 mins
Total time: 1 hr 15 mins
Yields: 6 servings

Calories: 329.9
Fat: 3 g
Saturated fat: 0.6 g
Carbohydrates: 57.1 g
Sugars: 5.8 g
Dietary fiber: 14.5 g
Protein: 21.1 g
Sodium: 667.3 mg
Old Time Soft Sugar Cookies
Category: desserts
By Sharon Gerstman

Delicious and easy drop sugar cookie!

Ingredients:
½ cup shortening
1 cup white sugar
1  egg
¾ cup buttermilk
1 teaspoon vanilla extract
2 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt

Directions:
Cream together the shortening and the sugar. Stir in the egg, buttermilk and vanilla. Combine the flour, baking soda and salt. Add the flour mixture to the creamed mixture and stir to combine. Chill dough in the refrigerator for 1 hour. Drop mixture by rounded teaspoons 2 inches apart on a lightly greased baking sheet. If desired sprinkle tops of cookies with white sugar before  baking. Preheat oven to 400 degrees F (205 degrees C). Bake at 400 degrees F (205 degrees C) for 7 to 9 minutes or until set.

Prep time: 10 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 4 dozen

Calories: 114.5
Fat: 4.6 g
Saturated fat: 1.2 g
Carbohydrates: 16.7 g
Sugars: 8.8 g
Dietary fiber: 0.3 g
Protein: 1.6 g
Cholesterol: 8.1 mg
Sodium: 85.8 mg
Buttercream Frosting


Ingredients:
butter, powdered sugar, milk, vanilla extract

Directions:
BEAT butter at medium speed with an electric mixer until fluffy; gradually add powdered sugar, beating until light and fluffy.
Add milk, beating until spreading consistency. Stir in vanilla.
Baked Cheesy Potatoes
Category: side-dish
By Annette

I have tried many potato casseroles and this one always gets rave reviews and recipe requests. It's the easiest to make too!

Ingredients:
1 pound processed cheese
2 cups mayonnaise
1 (2 pound) package frozen hash brown potatoes, thawed
1  white onion, chopped
1 (3 ounce) jar real bacon bits

Directions:
Preheat oven to 350 degrees F (175 degrees C). In the microwave, melt cheese in a large microwave-safe bowl.  Stir in mayonnaise, potatoes and onions.  Spread in a 9x13 inch baking dish and top with bacon bits. Bake in preheated oven for 1 hour, or until hot and bubbly.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 15 mins
Yields: 12 servings

Calories: 476.4
Fat: 44.8 g
Saturated fat: 12.3 g
Carbohydrates: 18.2 g
Sugars: 3.8 g
Dietary fiber: 1.3 g
Protein: 11.9 g
Cholesterol: 49.2 mg
Sodium: 930.8 mg
Mushroom and Okra Curry


Ingredients:
garlic cloves, red chilies, cold water, cumin seed, ground cumin, green cardamom pods, ground turmeric, tomatoes, mushroom, okra, fresh cilantro

Directions:
Remove the seeds from the cardamom pods and grind in a mortar and pestle. Set aside.
With either a stick blender or food processor, blend the garlic, ginger and chilies with 3 tablespoons of the water, until smooth. Set aside.
Heat a large pan over medium to high heat, add the oil, and when hot, add the coriander and cumin seeds and allow them to sizzle for a few seconds. Add the ground cumin, cardamom and turmeric and cook for 1 minute. Add the garlic, ginger and chili paste, the tomatoes, the remaining water, mushrooms and okra. Mix well, bring to the boil, then reduce heat, cover and simmer for 5 minutes.
Uncover and cook the curry for 10 minutes more, or until the okra is tender.
Serve hot, garnished with the cilantro and accompanied by rice and a tangy Indian relish.
Cheesy Chicken Dippers


Ingredients:
cheddar cheese, plain flour, chicken fillets

Directions:
Preheat oven to 190°C.
Line a large baking tray with baking parchment.
Place bread in a blender or food processor and blend to make fine breadcrumbs.
Mix the breadcrumbs with the grated cheese and tip onto a large plate.
Place the egg white and flour in 2 separate shallow bowls.
Dip the chicken pieces in the flour first to lightly dust then dip into the egg whites and finally into the cheesy breadcrumbs, turning to evenly coat.
Place on prepared baking tray.
Bake for 25-30 minutes, until the chicken is thoroughly cooked, there is no pink meat and the juices run clear when pierced with a sharp knife.
Serve the chicken dippers with tomato sauce or mayonnaise.
Mexican Grilled Corn on the Cob


Ingredients:
low-fat mayonnaise, nonfat plain yogurt, sour cream, chili powder, corn, Cotija cheese, parmesan cheese, lime

Directions:
1.	Preheat grill to medium-high.
2.	Combine mayonnaise, yogurt or sour cream and chili powder in a small bowl.
3.	Grill corn, turning occasionally, until marked and tender, 8 to 12 minutes total. Spread each ear with 1 tablespoon of the sauce and sprinkle with 1 tablespoon Cotija (or Parmesan]. Serve with lime wedges.
NOTE:  Cotija cheese, also called queso Anejo or queso Anejado, is an aged Mexican cheese similar in texture and flavor to Parmesan. Find it near other specialty cheeses or in Mexican grocery stores.
Low-Sodium Cabbage Soup Diet Recipe All Fresh


Ingredients:
tomatoes, red onion, scallions, green peppers, zucchini, carrots, fresh mushrooms, celery, cabbage, low-sodium beef bouillon cubes, fresh parsley, garlic cloves, olive oil

Directions:
Blanch tomatoes by putting them in a pan with about half an inch of water in the bottom.
Cook over medium heat until skins split.
Place in a strainer and run under cold water, skin the tomatoes. and set aside.
Chop all the vegetables into bite sized pieces.
Sauté the onions, peppers, celery and carrots in your soup pot along with the spices (including the beef bouillon] until slightly soft.
Add cabbage and continue stirring until the cabbage wilts down.
Add mushrooms and zucchini, the blanched tomatoes, and the V8.
Cook on low for about 45 minutes.
If there is not enough liquid, you can either add more V8 or water if desired.
Hot Seasoned French Bread With Ham and Tomatoes


Ingredients:
sharp white cheddar cheese, red onion, olive oil, red wine vinegar, dried oregano, pitted black olives, tomatoes

Directions:
Preheat oven to 350°F
Split loaf of bread in half, lengthwise; set the bread, crusts side down, on a baking sheet.
In a mixing bowl, combine the cheese, onion, olive oil, vinegar, oregano and olves; season to taste.  Spread the mixture over each bread half.  Bake until hot.
Remove from oven.  Top the hot loaves with tomato slices, then ham.
Eat hot accompanied with a green salad.
Strawberry Preserves


Ingredients:
berries, sugar

Directions:
Cap and rinse berries, place in a large colander.
Pour boiling water over berries and let drain 1 minute.
Combine berries and 1 cup sugar in a dutch oven. Bring to a boil; boil 7 minutes, stirring frequently. Stir in remaining 1 1/2 cups sugar; boil an additional 7 minutes, stirring frequently.
Pour strawberry mixture into a shallow 13x9-inch pan; skim off foam with a metal spoon.
Let stand, uncovered, in a cool place 12 hours; shake pan occasionally so that berries will absorb syrup and remain plump and whole.
Skim off foam with a metal spoon, pour preserves into sterilized jelly glasses, leaving 1/2 inch headspace.
Cover with a 1/8 inch layer of paraffin. cover with lids.
Cranberry White Chocolate Biscotti


Ingredients:
flour, baking powder, salt, butter, butter, granulated sugar, eggs, vanilla, white chocolate chips, dried cranberries

Directions:
Preheat oven to 325.
In small bowl, mix flour, b.powder and salt.
In large bowl, beat butter and sugar until light and fluffy.  Beat in eggs and vanilla.  Gradually add flour mixture, beating well after each addition.  Stir in white chocolate and cranberries.
Divide dough into 2 equal portions. On floured board, shape into 2 logs, each 14 inches long 1 1/2 inches wide and 1 inches thick.  Place 2 inches apart on greased and floured baking sheet.
Bake 25 min., or until lightly browned. Remove from baking sheet.  Place on cutting board, cool 5 minute.
Using serrated knife, cut each log into diagonal slices about 3/4 in thick.  Place slices flat on baking sheet 1/2 inches apart. Bake 10 min, or until slightly dry.  Remove from baking sheet and cool on wire rack.  Drizzle with melted chocolate, let chocolate dry.  Store in tightly covered container.
Peaches and Cream Cake (From Scratch)


Ingredients:
all-purpose flour, baking powder, salt, granulated sugar, cornstarch, vanilla, eggs, milk, butter, cream cheese, granulated sugar

Directions:
Preheat the oven to 350 degrees F. Lightly grease a 9X13-inch baking pan with cooking spray and set aside.
In a medium or large bowl, combine the flour, baking powder, salt, sugar and cornstarch. Blend. Make a well in the center and add the vanilla, eggs, milk and melted butter. Whisk together until well combined. Spread the batter evenly in the prepared pan.
Slice the peaches into bite-sized pieces, scattering them over the top of the batter evenly. In a medium bowl, beat the cream cheese, sugar and reserved peach juice together until light and creamy. Dollop the cream cheese mixture in tablespoon-sized spoonfuls over the top of the batter and peaches and then use a spatula to evenly spread together to form a creamy layer. It doesn't have to be perfect, just try to spread it as evenly over the top as possible (it's ok if peaches are peeking through in spots]. Sprinkle the top of the cream cheese layer generously with cinnamon and sugar.
Bake for 45-60 minutes until the edges are puffed and golden and the cream cheese layer has bubbled slightly on top. This is a difficult cake to test for doneness because of the gooey cream cheese layer. If the middle is still jiggly, bake until it no longer jiggles and the cake batter layer is puffed and no longer runny. Serve warm or at room temperature.
Homemade Croutons


Ingredients:
garlic cloves, olive oil

Directions:
Rub the crust all over with the garlic cloves., Cut the bread in 1/2 inch slices., Sprinkle one side with the olive oil., Place the slices on a baking sheet., Place under broiler until they are golden., Turn and brown the other side., While warm cut into dice.
Gluten Free Blue Corn Muffins


Ingredients:
cornflour, tapioca starch, xanthan gum, milk, canola oil, honey, egg, salt, baking powder, baking soda

Directions:
Preheat oven to 375 degrees and lightly grease 12 muffin tins.
In a medium bowl, mix dry ingredients.
In another bowl stir together milk, oil and honey until well blended, then add egg and egg yolk, beat (not with electric beater but with wire whisk!] until slightly foamy. If using additional sugar, beat in the sugar until liquid is smooth.
Pour liquid into dry mix, blend until everything is just blended - don't overmix!
Divide batter into muffin tins and bake at 375 for 15-20 minutes or until toothpick inserted in the center of a muffin comes out clean.
Let cool in muffin tins, don't remove muffins before cooled to handwarm or they might break.
Curried String / Green Beans


Ingredients:
onion, garlic cloves, string beans, tomatoes, tomato paste, curry powder, sugar

Directions:
Sauté onion in oil until lightly browned.
Add garlic and sauté briefly.
Add remaining ingredients.
Add water to just barely cover string beans.
Mix well.
Partially cover and cook on low flame for approximately 40 minutes,until string beans are tender and liquid is partially absorbed (the sauce should be thick].
Texas Brownies


Ingredients:
flour, sugar, butter, margarine, shortening, water, brewed coffee, buttermilk, eggs, vanilla, baking soda, butter, margarine, milk, powdered sugar, icing sugar, vanilla

Directions:
In a large mixing bowl, combine the flour and the sugar.
In heavy saucepan, combine butter, shortening, coffee or water and cocoa.
Stir and heat to boiling.
Pour boiling mixture over the flour and sugar in te bowl.
Add the buttermilk, eggs baking soda and vanilla.
Mix well, using a wooden spoon or high speed on an electric mixer.
Pour into a well buttered 17 1/2 by 11 inch jelly roll pan.
Bake at 400F for 20 minutes or until brownies are done in the center.
While brownies bake, prepare the frosting.
In a saucepan, combine the butter, cocoa and milk.
Heat to boiling, stirring constantly.
Remove from heat and mix in the powdered sugar and vanilla, beat until frosting is smooth.
Pour warm frosting over brownies as soon as you take them out of the oven.
Cool.
Cut into 48 bars.
Slow Cooker Spicy Black-Eyed Peas
Category: side-dish
By MJ46NY

Enjoy this easy crock pot recipe that's perfect for pot luck dinners and barbecues.

Ingredients:
6 cups water
1 cube chicken bouillon
1 pound dried black-eyed peas, sorted and rinsed
1  onion, diced
2 cloves garlic, diced
1  red bell pepper, stemmed, seeded, and diced
1  jalapeno chile, seeded and minced
8 ounces diced ham
4 slices bacon, chopped
½ teaspoon cayenne pepper
1 ½ teaspoons cumin
salt, to taste
1 teaspoon ground black pepper

Directions:
Pour the water into a slow cooker, add the bouillon cube, and stir to dissolve. Combine the black-eyed peas, onion, garlic, bell pepper, jalapeno pepper, ham, bacon, cayenne pepper, cumin, salt, and pepper; stir to blend. Cover the slow cooker and cook on Low for 6 to 8 hours until the beans are tender.

Prep time: 30 mins
Cook time: 6 hrs
Total time: 6 hrs 30 mins
Yields: 10 servings

Calories: 198.8
Fat: 2.9 g
Saturated fat: 0.9 g
Carbohydrates: 30.2 g
Sugars: 4.1 g
Dietary fiber: 5.5 g
Protein: 14.1 g
Cholesterol: 9.6 mg
Sodium: 341.4 mg
Hot Cranberry Toddy


Ingredients:
cranberry juice, sugar, lemon juice, water, lemon peel, cinnamon sticks, whole cloves, rum

Directions:
Combine cranberry juice, sugar, lemon juice, and water in a 4-quart saucepan or Dutch oven.
For spice bag, tie lemon peel, cinnamon, and cloves in a 6-inch square of 100 percent cotton cheesecloth. Add spice bag to saucepan. Bring just to boiling; reduce heat. Simmer, covered, for 10 minutes. Discard spice bag. Add bourbon, rum, or orange juice.
Transfer to a heatproof serving carafe or pot. Serve with a lemon peel strip in each cup, if desired. Makes about 12 (6-ounce] servings.
Huevos Rancheros


Ingredients:
tortillas, salsa, ground beef, eggs, cheddar cheese

Directions:
Cover bottom of skillet in veggie oil, warm oil over med-high heat until hot., Cook tortillas one at a time, about one minute on each side., Drain., Heat salsa., Layer each tortilla with salsa, egg, meat, cheese., Sprinkle with hot sauce.
Chicken Stroganoff


Ingredients:
butter, sherry wine, dry white wine, dried thyme, seasoning salt, sour cream

Directions:
In a medium-sized skillet, melt the butter over medium heat; add the mushrooms, sherry, thyme, and seasoned salt.  Cook for 2-3 minutes or until throughly warmed.
Add the chicken and bring the mixture to a boil; reduce the heat to low, and simmer for 10 minutes, stirring occasionally.
Remove from the heat and stir in the sour cream.  Serve over cooked egg noodles.
Texas Pete® Zippy Tie Dye Coleslaw


Ingredients:
red cabbage, brown sugar, red wine vinegar, red bell pepper, yellow bell pepper, green bell pepper, radish, red onion, carrots, caraway seed, celery seed, parsley, mayonnaise

Directions:
Place the thinly shaved red cabbage into a large mixing bowl.  Add the brown sugar, red wine vinegar and the Texas Pete® Hotter Hot Sauce and mix well.
Let this mixture marinate at room temperature for 10 minutes before adding all the remaining ingredients from the bell peppers to the mayonnaise.  Season with salt and pepper and mix until all ingredients are fully incorporated and refrigerate for 2 hours before serving.
Sausage-Mushroom Chicken
Category: meat-and-poultry
By Chef John

Though the name of this recipe is ordinary, the flavor is anything but, thanks to its use of rendered sausage fat, which makes everything it touches taste meatier, including the chicken breasts and mushroom pan sauce. Introduce this ultra-forgiving technique to any friend who's intimidated by cooking to prove just how easy it is to pull off a gorgeous dinner.

Ingredients:
1 (6 ounce) sweet Italian sausage link
2 (6 ounce) skin-on, boneless chicken breasts
1 pinch salt to taste
1 pinch freshly ground black pepper to taste
1 pinch cayenne pepper, or to taste
2 tablespoons olive oil
1 ½ cups beech mushrooms
1  red onion, diced
½ cup white wine
2 tablespoons cold butter
2 tablespoons chopped fresh parsley, divided

Directions:
Place sausage in an oven-safe skillet over medium heat. Poke holes into the sausage with a fork. Cook, turning as needed, until browned and firm, 5 to 7 minutes. Transfer to a plate and let cool to room temperature. Preheat the oven to 400 degrees F (200 degrees C). Season chicken breasts with salt, pepper, and cayenne. Refrigerate sausage until ready to use. Heat oil in the same skillet over medium-high heat. Sear chicken breasts, skin-side down, until browned, 5 to 6 minutes. Meanwhile, cut off the base of the mushrooms and separate individual segments. Dice cold sausage. Flip chicken breasts over and sear on the opposite side, 2 to 3 minutes more. Set aside on plate. Add red onion, sausage, and mushrooms to the skillet. Season with salt. Cook and stir until mixture begins to brown, about 5 minutes. Turn off heat and return chicken to the skillet, skin-side up. Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to serving plates. Cover skillet handle with a towel; place over high heat. Cook and stir sausage mixture until caramelized, about 1 minute. Pour in wine and simmer until reduced by about half, about 2 minutes. Reduce heat to low and toss in butter and 1 tablespoon parsley. Stir frequently until butter melts. Spoon sauce over the chicken. Garnish with remaining parsley.

Prep time: 15 mins
Cook time: 35 mins
Total time: 55 mins
Yields: 2 chicken breasts

Calories: 850.7
Fat: 59.4 g
Saturated fat: 20.5 g
Carbohydrates: 13.1 g
Sugars: 4.6 g
Dietary fiber: 1.8 g
Protein: 54.1 g
Cholesterol: 178.6 mg
Sodium: 1366.9 mg
BLT
Category: meat-and-poultry
By MOTTSBELA

The basic classic: bacon, lettuce, and tomato -- nothing fancy, just delicious. (I personally use fake vegetarian bacon these days, and it's still really good!)

Ingredients:
4 slices bacon
2 leaves lettuce
2 slices tomato
2 slices bread, toasted
1 tablespoon mayonnaise

Directions:
Cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Arrange the cooked bacon, lettuce, and tomato slices on one slice of bread. Spread one side of remaining bread slice with the mayonnaise. Bring the two pieces together to make a sandwich.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 1 sandwich

Calories: 438.8
Fat: 27.8 g
Saturated fat: 7 g
Carbohydrates: 28.8 g
Sugars: 4 g
Dietary fiber: 2 g
Protein: 17.9 g
Cholesterol: 44.8 mg
Sodium: 1254.8 mg
Grilled Shrimp and Noodle Salad


Ingredients:
lime juice, fish sauce, light brown sugar, garlic cloves, sriracha sauce, shrimp, asparagus, shiitake mushrooms, carrot, cilantro

Directions:
Bring large pot of water to boil.  Add noodles and cook as label directs; drain and rinse with cold water.
Meanwhile, whisk the lime juice, fish sauce, brown sugar, garlic and Sriracha souce and 1/3 cup of water in medium bowl.
Transfer 1/4 cup of marinade to another bowl and toss with shrimp.
Toss another 1/4 cup marinade with the asparagus and mushrooms in a third bowl.
Let shrimp and vegetables marinate 10 minutes at room temperature.
Toss noodles with the remaining marinade.
Heat grill or grill pan to medium-high.
Grill shrimp, asparagus and mushrooms until shrimp is just cooked through and the asparagus is slightly tender, 2-3 minutes per side.
Half the mushrooms and cut asparagus into pieces.
Divide the noodles among bowls and top with shrimp, asparagus, mushrooms carrot and cilantro.
Southwestern Pasta Salad


Ingredients:
rotini pasta, fresh lime juice, chili powder, ground cumin, salt, garlic cloves, whole kernel corn, black beans, green bell pepper, red bell pepper, fresh cilantro leaves, roma tomatoes, grape tomatoes

Directions:
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a large bowl combine oil, lime juice, chili powder, cumin, salt and garlic. Stir in pasta and set aside to cool to room temperature, stirring occasionally.
Stir in corn, beans, green pepper, red pepper and 1/2 of the cilantro leaves. Spoon onto a platter and garnish with tomatoes and remaining cilantro. Serve chilled or at room temperature.
Stir-Fried Tofu With Mushrooms, Sugar Snap Peas, and Green Onion


Ingredients:
soy sauce, rice vinegar, honey, dry crushed red pepper, extra firm tofu, water, cornstarch, sugar snap peas, garlic cloves, fresh ginger, green onions

Directions:
Whisk first 5 ingredients in medium bowl to blend. Add tofu and stir to coat; let marinate 30 minutes. Drain, reserving marinade in small bowl. Whisk 1/4 cup water and cornstarch into marinade.
Heat 1 tablespoon vegetable oil in large nonstick skillet over medium-high heat. Add tofu and sauté until golden, about 2 minutes. Using slotted spoon, transfer tofu to plate.
Add remaining 1 tablespoon vegetable oil to skillet. Add mushrooms and stir-fry until tender, about 3 minutes. Add sugar snap peas; stir-fry 2 minutes. Add garlic and ginger; stir-fry 30 seconds. Return tofu to skillet; drizzle reserved marinade mixture over. Stir-fry until marinade thickens slightly, about 30 seconds. Season to taste with salt and pepper. Transfer to bowl. Sprinkle with green onions and serve.