Stir Fried Sugar Snap Peas with Tofu

Stir Fried Sugar Snap Peas with Tofu


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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.


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

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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