Today, think of me as one of those dueling piano guys, minus the musical ability. At the end of this analogy, we’ll eat Three Pea Ginger Tofu Stir Fry.
First, replace the piano with a kitchen the exact same size as said piano (less grad, but equally loud.) Next, subtract the sheet music, and add a sizzling skillet, seasonal ingredients, and a small but spectacularly messy counter top. Last, substitute requests for Michael Jackson tunes with a request for a bean-free, vegetarian entrée idea. The result: Three Pea Ginger Tofu Stir Fry.
When a long-time reader contacted me seeking ideas for main dishes that were meat free but didn’t rely on beans as a source of protein, I turned immediately to one of my favorite early summer dishes, Three Pea Ginger Tofu Stir Fry. If you have nasty memories of mom forcing you to take at least two bites of mushy peas before you could move on to more exciting activities (dessert), fear not. Three Pea Ginger Tofu Stir Fry packs flavor, punch, and is 100% mush-free.
Late springtime is pea time. Three Pea Ginger Tofu Stir Fry is a happy union of three fabulous late spring and early summer pea varieties, and each brings its own pizzazz:
- Sugar Snap Peas: Sweet and sassy sister.
- Spring (standard) Peas: Bubbles of bliss that pop pleasantly on the tongue.
- Snow Peas: Extra crunch on the outside, lotta lovin’ on the inside.
Elevating our peas from “Oh that’s nice” to “Love me that spice!” we have one of my all-time favorite stir fry flavor-makers: Ginger.
Peas + Ginger = Stir fried fabulous. You can use fresh or frozen peas, depending on what’s available and your budget (I used a mix of both).
To our pea medley, we’re adding toasted sesame seeds and a touch of sesame oil for extra texture and depth of flavor. Then, we’re tossing in firm, hearty hunks of Ultra Crispy Unfried Tofu. This tofu tastes of deep-fried indulgence, but is actually lean, clean, and super healthy, thanks to this fool-proof tofu cooking method, which I shared earlier this week.
Serve Three Pea Ginger Tofu Stir Fry with a simple side of brown rice or whole wheat noodles, and you have a healthy main dish that’s ready in a snap.
Eat your peas, boogie to Michael Jackson, and don’t be afraid to send me your recipe requests. Though I can’t promise to fit in every suggestion (kind of like that one time the dueling piano man denied me “Man in the Mirror”), I love hearing from readers and want to feature recipes that are relevant to you.
And Meghan, I hope that you, the hubby, and little baby Ruth love every bite of Three Pea Ginger Tofu Stir Fry. Bon appetite all!
Three Pea Ginger Tofu Stir Fry
- 1 recipe Ultra Crispy Unfried Tofu
- 1 tablespoon olive oil
- 2 tablespoons minced fresh ginger
- 2 teaspoons minced garlic (3-4 cloves)
- 1/2 teaspoon crushed red pepper flakes
- 2 cups sugar snap peas (fresh or frozen, thawed and patted dry if frozen)
- 2 cups snow peas (fresh or frozen, thawed and patted dry if frozen)
- 2 cups spring standard peas (fresh or frozen, thawed and patted dry if frozen)
- 2 teaspoons light low-sodium soy sauce
- 2 teaspoons sesame oil
- 3 tablespoons sesame seeds toasted
- Prepared brown rice or whole wheat noodles for serving
- Prepare Ultra Crispy Unfried Tofu. Toast sesame seeds. Set aside.
- In a large skillet, heat olive oil over medium high. Once hot (but not smoking), add ginger, garlic, and red pepper flakes. Cook for 1 minute.
- Add sugar snap peas and snow peas to skillet. Sauté until crisp-tender, about 4 minutes. Add spring (standard) peas and tofu. Cook until warmed through, about 2 minutes.
- Stir in soy sauce and sesame oil to coat. Stir in sesame seeds. Serve hot with prepared brown rice or whole-wheat noodles.
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