Curried Peapods & Tofu

This quick and easy vegan main pairs snap peas with sautéed, pressed tofu in a highly flavored sauce.

Sugar snap peas are one of Dr. Weil’s favorite spring vegetables. He grows them in his garden and is always amazed at the prolificacy of the vines. They are best lightly cooked—steamed or stir-fried—until bright green and crunchy-tender. This quick and easy vegan main pairs snap peas with sautéed, pressed tofu in a highly flavored sauce. It’s filled with vegetable protein and protective phytonutrients. Make it milder or zestier with snap peas or snow peas or even a mixture of both, as you like!

2 tablespoons light-tasting cooking oil
8 ounces firm or pressed tofu (thinly sliced and briefly pressed between paper towels to dry)
1 medium onion, sliced
1 to 2 tablespoons curry powder
1 teaspoon evaporated cane sugar
1⁄4 teaspoon salt
1⁄2 cup vegetable broth
1 pound sugar snap or snow peas (or a combination), stemmed and strings removed
1⁄4 cup chopped fresh cilantro

1. Heat 1 tablespoon of oil in a non-stick skillet over medium-high heat. Add the tofu and saute until the slices are golden on both sides. Transfer tofu to a plate.
2. Heat the remaining 1 tablespoon in the same skillet over medium-high heat. Add the onion and saute until translucent.
3. Stir in the curry powder, sugar and salt and stir-fry for 1 minute.
4. Add the broth and tofu, and stir until combined, taking care not to break up the tofu.
5. Add the peapods, cover, and let them steam until just crunchy-tender, 2 to 3 minutes.
6. Transfer to a serving dish and garnish with the cilantro before serving.