One of my favorite things about spring is the abundance of fresh, sweet snap peas. And this dish is a perfect way to enjoy them. First there is tofu, sauteed until golden, a quick mild red curry and then at the very end, a blanket of snap peas covers the curry. The lid goes on the pan for a few short minutes to allow the peas to steam to tender, crisp perfection. Easy.
I decided to stay home and cook this last night, following so many nights out at restaurants recently and preceding dinner out tonight with friends. Lights turned down, feet on the coffee table, remote in hand, we settled in with bowls of curry on our laps - enjoying a movie but focusing more on every bite of this light, flavorful dinner.
Tofu And Sugar Snap Pea Curry
2 T grapeseed oil
8 oz firm tofu, thinly sliced and pressed between paper towels
1 medium onion, halved and sliced thinly
1 T minced garlic
1 T minced ginger
4 T red prepared curry paste
1/2 can coconut milk
salt and freshly ground pepper, to taste
1 lb sugar snap peas, stems and strings removed
1/4 c cilantro leaves
Heat 1 T of the oil in a non-stick skillet over medium-high heat. Add the tofu in a single layer and cook, turning each piece over as the bottoms turn a light golden brown, until all sides are golden. Transfer tofu to a plate.
Reduce heat to medium and add the remaining 1 T of oil in the skillet. Add the onion and saute until translucent. Add the garlic and ginger and saute for 1 minute. Add the curry paste and tofu and gently stir so the tofu and onions are evenly coated. Add coconut milk and stir. Taste and season with salt and pepper. Place sugar snap peas on top of the curry and cover the skillet. Let the peas steam until crunchy but tender, 2 to 3 minutes.
Divide curry between bowls and garnish with cilantro.
Serves 3 - 4.
Source: Adapted from True Food, Dr. Andrew Weil