Snap peas, a cross between English peas and snow peas, are sweet and crispy. They’re great in salads, simply steamed as a side dish, or in a stir-fry like in this Snap Pea and Tofu Stir Fry recipe. The entire pod is edible, so choose bright green plump ones when shopping. If using snap peas whole, remove the string that runs through the pod by snapping off the tough stalk end with either fingers or a paring knife, and pulling the string out along the length of the pod.
- In a medium pot bring water and tofu to a gentle simmer. Drain and set aside.
- Meanwhile, in a wide sauté pan or wok, toast sesame seeds until they begin to brown and give off their aroma. Immediately transfer to a bowl. Set aside.
- In the same pan, heat oil over medium-high heat. Add ginger and cook for 2 minutes until the ginger starts to turn golden. Add the snap peas and scallions, stirring occasionally for 2 minutes.
- Turn off the heat and add the soy sauce, sesame oil, rice wine vinegar, and reserved sesame seeds. Stir until well combined. Gently fold in the warm tofu.
- 1 block of firm or extra firm tofu, cut into ½ inch chunks
- 2 teaspoons toasted sesame seeds
- 1 tablespoon canola oil
- 1 teaspoon ginger, julienned
- 2 cups sugar snap peas, cut into ¼-inch slices on a bias
- 2 stalks scallion, white and light green parts only, sliced thin
- 2 teaspoons soy sauce
- ½ teaspoon sesame oil
- ¼ teaspoon rice wine vinegar or sherry
Ann's Tips and Tricks
For those with breast cancer, recent studies show that whole soy foods such as edamame, tofu and tempeh are OK to eat in normal quantities, that is up to 3 servings a day. One serving works out to be about half a cup of tofu or tempeh, a cup of soymilk, half a cup of cooked edamame, or an ounce of soy nuts.