Often I search for recipes based on the ingredients I get in my CSA (Community Supported Agriculture) Box. This particular week I got a beautiful bag of sugar snap peas and I wanted to use them right away. The first recipe that looked interesting to me when I googled “sugar snap pea and tofu recipes” was from Nutrition to Kitchen. I’m happy to say that the recipe turned out as good as it looked and the family was happy once again!
1 package Firm Tofu, ½ slices
1 yellow Onion, thinly sliced
2 tbsp Coconut Oil
4 cloves Garlic, minced
2 tbsp Soy Sauce
2 tbsp Honey
1 tbsp Water
1 tsp sesame seeds
½ tsp Black Pepper
3 cups Sugar Snap Peas
2 tbsp Water
1 tsp Sesame Oil
Red Chili Flakes, optional
- In a large skillet over medium-high heat, melt 2 tbsp coconut oil. When hot and melted, add tofu. Cook 5-7 minutes per side or until golden brown. Transfer to medium plate.
- If needed, add a little more coconut oil to skillet and saute onions until they wilt and caramelize.
- In a small bowl, combine the garlic, soy sauce, honey, water, sesame seeds, and pepper.
- When onions are lightly browned, turn off heat and add the tofu. Quickly mix in soy sauce dressing and combine until evenly coated. The tofu is done when the sace stops bubbling and all the ingredients are coated.
- in a small pan over medium heat, heat 2 tbsp of water. When water boils, add the sugar snap peas and cook for 5 minutes or until hot. Do not overcook because we want them crisp. Transfer sugar snap peas to a bowl and toss with sesame oil.
- Serve with brown rice & Enjoy!