Snap Pea & Tofu Stir Fry

Name: Snap Pea & Tofu Stir Fry
Prep time: 15

4.3

4.3 out of 5 stars (based on 8 reviews)

15 min prep

4 servings

Carrot Icon for Number of Ingredients Size

9 ingredients

Snap peas, a cross between English peas and snow peas, are sweet and crispy. They’re great in salads, simply steamed as a side dish, or in a stir-fry like in this Snap Pea and Tofu...

1 block of firm or extra firm tofu, cut into ½ inch chunks
2 teaspoons toasted sesame seeds
1 tablespoon canola oil
1 teaspoon ginger, julienned
2 cups sugar snap peas, cut into ¼-inch slices on a bias
2 stalks scallion, white and light green parts only, sliced thin
2 teaspoons soy sauce
½ teaspoon sesame oil
¼ teaspoon rice wine vinegar or sherry

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Nutrition Facts

Calories

187 cals

Fat

12 g

Saturated Fat

2 g

Polyunsaturated Fat

6 g

Monounsaturated Fat

4 g

Carbohydrates

8 g

Sugar

2 g

Fiber

4 g

Protein

15 g

Sodium

160 mg

Directions

In a medium pot bring water and tofu to a gentle simmer. Drain and set aside.
Meanwhile, in a wide sauté pan or wok, toast sesame seeds until they begin to brown and give off their aroma. Immediately transfer to a bowl. Set aside.
In the same pan, heat oil over medium-high heat. Add ginger and cook for 2 minutes until the ginger starts to turn golden. Add the snap peas and scallions, stirring occasionally for 2 minutes.
Turn off the heat and add the soy sauce, sesame oil, rice wine vinegar, and reserved sesame seeds. Stir until well combined. Gently fold in the warm tofu.

Chef Tips

For those with breast cancer, recent studies show that whole soy foods such as edamame, tofu and tempeh are OK to eat in normal quantities, that is up to 3 servings a day. One serving works out to be about half a cup of tofu or tempeh, a cup of soymilk, half a cup of cooked edamame, or an ounce of soy nuts.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society