Sugar Snap Peas
Stir-Fried Tofu with Sugar Snap Peas & Cashews
This recipe can be easily adjusted to the amount of sugar snap peas on hand. Thanks to contributing editor Lauren White for sharing this recipe!
¼ cup low sodium soy sauce
3 tablespoons honey
1 14-ounce package extra-firm tofu, well drained, cubed
2 tablespoons toasted sesame oil
1 teaspoons peanut oil
1 large shallot, chopped
1 pound sugar snap peas, trimmed
1 cup unsalted cashews
4 cup cooked jasmine rice
Combine soy sauce and honey in a baking dish and stir well. Add tofu cubes, toss to coat.
In wok or large deep frying pan, warm sesame oil over high heat. Remove tofu from marinade and add to pan. Cook until tofu is golden brown on all sides, 4-6 minutes. Remove tofu, set aside.
Add peanut oil to pan and sauté shallot over medium-high heat until lightly browned. Turn heat to high and add tofu, peas and cashews. Cook 1-2 minutes or until peas are bright green.
Serve over hot jasmine rice.
Serves 6.
From “Delicious Living,” March 2006.