Saint-Patrick's Day Garlic Tofu with Sugar Snap Peas over Kale Ginger Rice.


Garlic Tofu with Sugar Snap Peas

  • 1 lbs of organic extra firm tofu

  • 1 tbsp garlic powder

  • Kosher Salt

  • 1 tbsp corn starch

  • ½ cup of water

  • 3 tbsp of Soy Sauce

  • 1-2 cups Sugar Snap Peas

  • Kale Ginger Rice (see below)

Kale Ginger Rice

  • ½ lb Kale Leaves chopped small

  • 1 tbsp of water

  • 2 cups of cooked brown rice

  • 1 inch chunk of ginger root

  • 2 tbsp soy sauce


Cut the tofu in small cubes and toss with the garlic powder and salt to coat. Set aside.

Heat a large skillet over medium-high heat and spray with non-stick cooking spray. Add the garlic coated tofu and brown. Some of the garlic will stick to the bottom of the pan, that’s ok. We will be deglazing to get all that flavor up.

While the tofu is browning whisk the corn starch, water and soy sauce together.

Once tufu gets a nice golden color, add the sugar snap peas and cook for 1-2 minutes. Add the corn starch/soy sauce mixture and toss everything scraping the bottom to get all the brown bits. It should immediately start to thicken. If it gets too thick, add a splash of water.

Lower everything to a simmer and prepare the Kale ginger rice.

To prepare the rice, add the kale and water to a skillet over medium-high heat.

Once the kale deepens in color and the water evaporates (1-2 minutes) add the rice and mix everything together.

Grate the ginger root into the skillet and mix in the soy sauce.

Serve a scoop of the rice with a scoop of the Garlic Tofu with Sugar Snap Peas on top.



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