Snow Pea Mushroom Tofu Stir Fry

Pea pods or snow peas are in – just in time to take over the green aspect in the kitchen from the dwindling asparagus patch. The young and tender pods are great eaten right off the vine. They’re good raw and also make a crunchy addition to a stir fry as long as you don’t overcook them.

Here’s what I came up with for dinner a couple of nights ago:

Snow Pea Mushroom Tofu Stir Fry Recipe

2 T. olive oil or your favorite stir fry oil

1/2 cup raw almonds (or walnuts or cashews)

1 small sliced onion

1/2 pound tofu, diced

1 T. nutritional yeast

1 cup crimini mushrooms, sliced

2 cups pea pods

1 cup veggie broth

3 T. tamari

2 T. arrowroot or cornstarch

1/2 tsp. maple syrup or sugar

Preheat wok or cast iron frying pan to medium high. Add 1 T. oil and add nuts, stirring constantly for 45 seconds to 1 minute until browned but not burned. Remove nuts from pan and set aside. Add onions to pan, stir for 1 minute and remove from pan. Add the other tablespoon of oil to pan. Add tofu and stir fry for 2 minutes until it starts to brown. Sprinkle in the nutritional yeast and brown for another 2 minutes, stirring constantly.

Add the onions back to the pan along with mushrooms, pea pods and veggie broth. Cover and cook for 2 minutes. Mix tamari, arrowroot and maple syrup in a small cup until thoroughly combined. Stir into veggies for about a minute to thicken the juice. Sprinkle the almonds on top and serve over rice. We had black forbidden rice which has a nice nutty flavor and texture to complement the vegetables.