Stir Fried Sugar Snap Peas with Tofu

    40 minutes

    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.

    1 person made this

    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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