Snow Peas and Tofu

snow peas & tofu

Here’s a quick and delicious summer supper that is also filling and nutritious. I have found some beautiful, tender snow peas at the farmers’ market this summer, and this dish lets them be the star. Quickly seared snow peas and tofu, with rice, is easy to make and to eat 🙂

“Give peas a chance” with Snow Peas & Tofu.

Content below was originally published at Naturopath.ca …

Snow peas are one of the sweetest and crunchiest summer vegetables. This pea variety is known for its delicious pod more than for the peas, which are small and immature, lending also to the sweetness.

They are not only tasty but awfully good for you. Snow peas are low in calories and high in vitamins. Did you know that peas are good for your bones? Yes, bones! They are high in Vitamin K which helps bind calcium, which means they help prevent osteoporosis. Peas are also rich in Vitamin C, fiber, folic acid, and manganese. Folic acid is very important to the development of an unborn baby’s brain. So moms to-be, eat your peas! They’ll do your bones good, too!

snow peas

I used:
1 8-ounce pack of extra firm, organic tofu, sliced into strips
1 pound of fresh & tender snow peas, ends and veins removed if any
2 tablespoons vegetable oil
1/2 teaspoon red pepper flakes
2 cloves of garlic, minced
1 teaspoon tamari soy sauce

My method:
1. Heat 1 tablespoon of oil and use it to coat the wok, or use a deep pan on medium high heat.
2. Add the tofu and soy sauce, and cook till all sides are brown or slightly crisp. Keep the tofu moving so nothing sticks to the pan. Set it aside in a bowl.
3. Heat the 2nd tablespoon of oil, add the red pepper flakes and peas, and stir fry on high heat for 1-2 minutes. Toss in the garlic, tofu, and stir it all around for another minute or two. This way, the garlic doesn’t get overcooked and it will give you maximum flavor.
4. Serve it right away with rice.