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Sugar Snap Peas In A Coconut Crème Mint Sauce

Veggie.Kitchen's picture
  Extra firm tofu 8 Ounce, cubed
  Soy sauce 1 Tablespoon
  Liquid hickory smoke 1⁄2 Teaspoon
  Frozen peas 1 Cup (16 tbs), rinsed
  Sugar snap peas 2 Cup (32 tbs) (strings removed)
  Garlic 2 Clove (10 gm), mince
  Shallots 1 Small, chop
  Fresh mint leaves 1⁄4 Cup (4 tbs)
  Coconut milk 1⁄2 Cup (8 tbs)
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Peanut oil/Grapeseed oil 2 Tablespoon
  Millet 2 Cup (32 tbs) (Optional)
  Water 2 Cup (32 tbs) (Optional)
  Quinoa 1 Cup (16 tbs) (Optional)

1. Pat dry the tofu and cut the tofu into cubes, remove the strings from the snap peas, and mince the garlic.
2. Chop the shallots and fresh mint leaves and rinse the frozen peas, set everything aside in separate bowls.
3. In a small bowl combine the soya sauce and liquid hickory smoke, set aside.

4. In an electric skillet pour the peanut oil preheat the oil, over medium high heat.
5. Add the tofu cubes, shallots, sauté everything for 2-3 minutes or until the shallots become translucent.
6. Add the soya sauce mixture and stir well and coat the tofu, add the garlic, snap peas, green peas, salt and pepper and sauté everything for 2-3 minutes.
7. Add the coconut milk and the mint continue to sauté for a minute or until the snap peas are crisp-tender.
8. Remove from heat and turn off the heat.

9. Serve the sugar snap peas on a bed of millet and quinoa.

Make the millet and quinoa in boiling water until its cooked and fluffy in texture like couscous.

Things You Will Need
Electric skillet

Recipe Summary

Difficulty Level: 
Preparation Time: 
25 Minutes
Cook Time: 
15 Minutes
Ready In: 
40 Minutes

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