I love sugar snap peas. They are crunchy and sweet and easy to snack on. No peeling, trimming, cutting, and most of the time they are pre-washed so you can eat them right out of the bag. I snack on them with chickpea hummus or my homemade red lentil hummus. Previously, I would sauté them for just a few minutes in water or a little evoo or avocado oil. But you can imagine my delight when I noticed ‘steam in bag’ on the package of sugar snap peas from Trader Joe’s! No dirty pan or stove to wash.
This is not really a typical fall recipe as sugar snap peas are more of a spring vegetable, but this is so good, and so quick and easy I had to share it now. So many of us are rushing in the evening to get a meal on the table, it’s always good to have a recipe that you can put together quickly on hand.
(Trader Joe’s also sells green beans and broccolini that can be steamed in the bag. Add these to the recipe for a mix of vegetables, or substitute whichever you and your family enjoys the most.)
• 1 package extra-firm tofu
• 1 bag steam in bag sugar snap peas
• 3-4 teaspoon chili garlic sauce (3 for less spicy, 4 for more spice)
• 4 tablespoon creamy peanut butter (or almond, cashew, or sunflower butter)
• 4 teaspoon sesame oil (or water if avoiding oil)
• 1/4 cup soy sauce (or tamari if gluten-free or coconut aminos if soy-free)
• 4 teaspoon lime juice
• 3 teaspoon grated ginger
• 1 teaspoon maple syrup (plus more to taste)
• 3-4 tablespoon water
Prepare the tofu:
Drain tofu and gently squeeze out excess water
Cut tofu into cubes by cutting the block horizontally into thirds, lengthwise into 3 columns, and then across into 5 rows.
Spray a baking sheet with non-stick spray (or use a silicon sheet or parchment paper). Arrange the tofu in 1 layer and bake for 25-30 minutes at 400 degrees, tossing the tofu half way.
Prepare the sauce:
Prepare sauce by combining chili garlic sauce, peanut butter, sesame oil, soy sauce, lime juice, ginger, and maple syrup to a small mixing bowl. Whisk to combine.
Add water to thin to desired consistency. (You want to be able to pour this over the tofu and vegetables.)
Taste and adjust flavor to preference, add more chili garlic sauce for more spice, more soy sauce for saltiness, more lime juice for freshness and acidity, and maple syrup to make it sweeter.
Prepare the vegetables:
Microwave the sugar snap peas according to the instructions on the bag.
To serve:
Combine the tofu and vegetables in a large bowl, pour sauce over, and mix to combine.
Serve over brown rice, quinoa, or cauliflower rice and top with chopped cashews and/or sesame seeds.