The freshness of three green peas – sugar snaps, snow peas and shelling peas – balance out the salty cashews with brightly flavoured crunch.
MAKES: 2 Main meal servings
1 Pack Earth Source Foods Pressed Tofu or Firm Tofu
3 Tablespoons hoisin sauce
2 Tablespoons soy sauce
½ Teaspoon chilli-garlic sauce
2 Tablespoons oil
1 Onion, chopped
2 Cloves garlic, minced
1 Tablespoon grated fresh ginger
2½ Cups sugar snap peas, trimmed
2¼ Cups snow peas, trimmed
1 Cup peas, fresh or frozen (thawed)
½ Cup lightly salted cashew halves
Whisk hoisin sauce, soy sauce and chilli-garlic sauce in a small bowl.
Cut the tofu into 2cm cubes. Heat 1 tablespoon oil in a large nonstick frying pan over medium-high heat until it shimmers.
Add the tofu and cook, turning occasionally, until browned, 6 to 8 minutes and transfer to a plate.
Return the pan to the heat and add the remaining 1 tablespoon oil.
Stir in onion, garlic and ginger, then cook, stirring often for about 1 minute.
Add sugar snap peas, snow peas and peas and cook, stirring often, until bright green, 2 to 3 minutes.
Return the tofu to the pan along with the hoisin mixture and cashews. Continue to cook, stirring, until heated through for about 1 minute.
Serve with rice or rice noodles.