Snow peas are some of the first vegetables that grow in the spring, and one of my favorite ways to eat snow peas is in a stir fry! Fresh snow peas and tofu coated with a simple sauce and served over rice, what more could you want? This dish is easy and quick to make and is a favorite around our house this time of year! Hopefully you are enjoying spring weather where you are!
1/4 cup Braggs liquid aminos (soy sauce)
1-2 tablespoons water
1 teaspoon grated or minced fresh ginger
2 garlic cloves, minced
2 teaspoons tapioca starch
1/8 teaspoon crushed red pepper flakes
1/2 pound fresh snow peas
1 tablespoon olive oil
Tofu, cut into cubes and seared in a pan (or you can add my Crispy Tofu Bites)
1 teaspoon sesame seeds
1 teaspoon sesame oil
In a small bowl whisk together the soy sauce, water, fresh ginger, minced garlic, tapioca starch, and crushed red pepper flakes. Set aside.
Prepare the snow peas by cutting or pinching off the tip of each snow pea and removing the tough string that runs along its side. This will make the snow peas easier and more pleasant to eat.
In a wok or large pan heat olive oil and add the snow peas (when the pan is hot). Cook the snow peas for 1 minute or so stirring constantly. Add the sauce and seared tofu and continue to stir until everything is coated. Mix in the sesame seeds and sesame oil and turn off the heat. Serve over rice!