Tofu And Green Peas Recipes

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TOFU AND GREEN PEAS



Tofu and Green Peas image

Found at http://www.womens-menopause-health.com/perimenopause_symptoms.htm It can't hurt give it a try!

Provided by Rita1652

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 14

1 lb firm tofu
1/2 medium onion, sliced thinly
3 minced garlic cloves
1 tablespoon minced ginger
1 jalapeno, seeded and diced
1/2 teaspoon turmeric
1 1/2 teaspoons curry powder
1 cup coconut milk
1 (3 inch) cinnamon sticks
5 whole green cardamom pods
1 -2 tablespoon fresh cilantro
salt
3 whole cloves
1 cup peas

Steps:

  • Heat 2 teaspoon vegetable oil in pan.
  • Add onion and saute until onion is translucent.
  • Add garlic, ginger, jalapeno, turmeric and curry powder, cook for 2 minutes, then add coconut milk, spices, cilantro, and salt.
  • Lower heat and simmer.
  • Cut drained, pressed tofu into 1/2 inch cubes.
  • Add gently to sauce and continue simmering until tofu is heated through.
  • Add peas and cook until peas are heated through.
  • Served over rice with yogurt and chutney.

STIR-FRIED TOFU WITH MUSHROOMS, SUGAR SNAP PEAS, AND GREEN ONION



Stir-Fried Tofu With Mushrooms, Sugar Snap Peas, and Green Onion image

Make and share this Stir-Fried Tofu With Mushrooms, Sugar Snap Peas, and Green Onion recipe from Food.com.

Provided by blucoat

Categories     One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 14

3 tablespoons soy sauce
1 tablespoon unseasoned rice vinegar
1 tablespoon honey
1 teaspoon oriental sesame oil
1/4 teaspoon dry crushed red pepper
1 (12 ounce) package extra firm tofu, drained, cut into 3/4-inch cubes, patted dry with paper towels
1/4 cup water
1 teaspoon cornstarch
2 tablespoons vegetable oil, divided
6 ounces fresh shiitake mushrooms, stemmed, caps quartered
8 ounces sugar snap peas, trimmed
4 garlic cloves, minced
1 tablespoon minced peeled fresh ginger
4 green onions, sliced on diagonal

Steps:

  • Whisk first 5 ingredients in medium bowl to blend. Add tofu and stir to coat; let marinate 30 minutes. Drain, reserving marinade in small bowl. Whisk 1/4 cup water and cornstarch into marinade.
  • Heat 1 tablespoon vegetable oil in large nonstick skillet over medium-high heat. Add tofu and sauté until golden, about 2 minutes. Using slotted spoon, transfer tofu to plate.
  • Add remaining 1 tablespoon vegetable oil to skillet. Add mushrooms and stir-fry until tender, about 3 minutes. Add sugar snap peas; stir-fry 2 minutes. Add garlic and ginger; stir-fry 30 seconds. Return tofu to skillet; drizzle reserved marinade mixture over. Stir-fry until marinade thickens slightly, about 30 seconds. Season to taste with salt and pepper. Transfer to bowl. Sprinkle with green onions and serve.

Nutrition Facts : Calories 210.6, Fat 11.8, SaturatedFat 1.8, Sodium 770.5, Carbohydrate 20.1, Fiber 4.1, Sugar 8, Protein 10.6

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