Stir Fried Sugar Snap Peas with Tofu

    Stir Fried Sugar Snap Peas with Tofu

    2saves
    40min


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    An easy vegetarian stir fry that makes the best use of seasonal sugar snap peas. You can use all kinds of vegetables, these are just an example.

    Ingredients
    Serves: 4 

    • 125g sugar snap peas
    • 2 tablespoons olive oil
    • 2 onion shallots, diced
    • 2 cloves garlic, diced
    • 2 carrots, peeled and cut into matchsticks
    • 1/2 red capsicum, cut into strips
    • 1 teaspoon curry powder
    • salt, to taste
    • 1 leek, cut into thin strips
    • 200g firm tofu, diced
    • 1 teaspoon cornflour
    • 3 tablespoons water
    • 1 tablespoon soy sauce

    Directions
    Preparation:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Boil the snap peas for five minutes then drain and shock with cold water.
    2. Heat the olive oil in a wok over high heat. Add the shallots, garlic, carrots and capsicum then stir fry 3 minutes. Sprinkle with curry powder and a little salt and stir to mix. Add snap peas, leeks and tofu.
    3. Mix the cornflour with 3 tablespoons water and add to the wok. Add soy sauce and simmer 5 minutes until the liquid has evaporated. Serve.

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