Snap Peas and Tofu

Today I tried another recipe from The Blood Sugar Solution. I didn't expect much from this recipe, but it was surprisingly flavorful. I ate it with a side of  butternut squash. I prepared brown rice to go with it, but there was almost no sauce and it was just fine on its own.

Asian Tofu Snap Pea Stir-Fry with Sesame Peanut Sauce
Mark Hyman, MD
Serves 4

1 1/2 lbs firm tofu
2 Tbsp peanut butter
1 1/2 Tbsp white wine or rice wine vinegar
1 Tbsp soy sauce
pinch of chili pepper flakes
1 Tbsp sesame seeds
1 Tbsp sesame oil
1 Tbsp ginger, minced
1 Tbsp garlic, minced
4 scallions, sliced
4 cups snap peas

Rinse the tofu and pat dry. Cut into medium cubes and set aside. To make the sauce, combine the peanut butter, vinegar, soy sauce chili pepper flakes and sesame seeds in a small bowl, and mix until smooth.

In a wok or large saute pan, heat the sesame oil, add the ginger, garlic and scallions, and stir-fry for a minute, being careful not to burn. Add the tofu and saute until the sides begin to brown. Add the snap peas and saute 1 minute until tender. Add the sauce and cook for another minute. Serve immediately with brown rice (if desired).