Snow pea and tofu stir fry

Is it really Thursday? Why yes, I believe it is! How quickly this week is flying by…

I woke up with a scratchy throat this morning, and in a bid to avoid the dreaded ‘lurgy’ that seems to be going around, I decided to take a “rest” day from exercise.

I did not, however, take a rest day from the Mystery Box!

Tonight's Mystery Box ingredient was the second of the two that I pulled out last week:

Snow peas!

          

Did you know? Snow peas are actually a variety of legume, plants that bear pods enclosing fleshy "seeds". Snow peas are rich in vitamin K (essential for bone health), folic acid and the B-group vitamins. They are also a good source of potassium, which may help maintain normal blood pressure.

Again, I was grateful for your suggestions for how to use this ingredient. Hannah suggested a thai snow pea salad that sounded deliciously wonderful - and one which I have bookmarked to try during the warmer months.

Tonight, however, I was craving something warm, and loved the idea of using the snow peas in a stir-fry. Quick and healthy - a winning combination for a weeknight meal.

Having assessed what ingredients we had on hand, I settled on a snow pea and tofu stir-fry.

The tofu was pressed…

The veggies were chopped…

And the sauce was combined…

Then it was simply a matter of throwing it all together in the wok.

And serving up it!

I would normally serve this with brown rice, but I had some leftovers in the fridge that I didn’t want to waste.

So, the stir-fry was served alongside the leftover paella instead – in a clash of cuisines it would seem.

A tasty, albeit odd, combination of flavours!

Snow pea and tofu stir fry (GF)

• 2tsp cornflour
• 1 cup vegetable stock
• 1tbs tamari
• 5 mushrooms, sliced
• 120g snow peas
• 2 carrots, sliced on the diagonal
• 1 bunch asparagus, cut into 2cm lengths
• 1 zucchini, sliced
• 300g firm tofu, pressed and cubed
• 1tbs peanut oil
• 1/3 cup roasted cashews

Method

1. Combine corn flour, stock and tamari in a small jug.
2. Heat oil in a wok, and cook tofu for a few minutes over a high heat.
3. Add veggies and stock mixture and fry for a few minutes, or until the sauce thickens and the veggies are tender crisp.
4. Stir through cashews and serve.

What about you? How do you like to use snow peas?

I must admit, while I like snow peas when they are cooked or included in a salad, I am not the hugest fan of eating them raw + plain. I normally pass them to Mr BBB!

Happy Baking :)