summer.tofu.stirfry.

Fresh pea's from my garden out front inspired this tasty and quick stirfry. I also used the leaves from the pea plant in the sautee and LOVED them!

If you don't like tofu you could use chicken or just more vegetables! It is along the same lines as the noodle dish from the last post. Very simple and delicious. I put measurements in my recipes for those of you who like to follow a recipe however I never make the same dish twice.... I love garlic and chilies and often add more

I cooked up a batch of brown rice with a touch of sea salt and olive oil. Be sure to rinse your rice, and any grain for that matter before cooking so that it doesn't come out mushy.

Serves 4

2 TBSP Evoo

2 cloves garlic, chopped

2 cm of ginger, diced or grated

3 green onions, finely sliced

1 red chilli, seeded and chopped

1 large handful snap peas, trimmed

2 handfuls snap pea leaves

1 large handful shitake mushrooms, stems removed and chopped

7 oz firm tofu cut into 1cm cubes

1 Tbsp tamari or soy sauce

1 Tbsp hoisin sauce

1 Tbsp fish sauce

1/2 cup water

Heat 1 tablespoon oil in a wok or sautee pan and fry the tofu over medium heat until golden. I like to throw in a dash of sea salt and fresh ground pepper as the tofu cooks. Remove and drain on paper towels.

Give the pan a quick wipe and add the additional 2 tablespoons oil to the pan. Add the garlic, ginger, green onions and chilli and sautee for a minute. Add the remaining vegetables and continue to stir.

Add the soy sauce, hoisin, fish sauce and water and stir to combine. Cover the pan and continue to simmer for 3 minutes.

Remove from the heat, add the tofu to the pan then serve over hot brown or wild rice.