I’ve been struggling with jet lag upon returning from Brazil this week. It’s a six hour time difference right now. That’s a killer in the evenings when it’s time to prepare dinner. We got back on a Sunday and went shopping at Trader Joe’s. I was half-delirious so got a bit of everything. On Monday, our first day back at the office, I wanted to make something spicy and easy. Spicy because I’d been missing that in Brazil where they prefer mild and salty; easy due to exhaustion.

quick and easy tofu with sugar snap peas

I’ve made Szechuan eggplant and rice so many times that I can almost prepare it in my sleep, so I decided on that. As a salad alternative, I wanted something with some protein and vegetables. I had a package of tofu and a package of sugar snap peas, so devised this simple stir fry.

Tofu with Sugar Snap Peas

1 package soft tofu
1 package sugar snap peas (about two cups)
1 tsp prepared garlic chile sauce
Kosher salt
Light soy sauce to taste
6 cloves garlic, minced
2 tbsp. Olive oil

Open and rinse the tofu. Cut into ¾ inch cubes. Place in small bowl with two teaspoons of salt. Fill bowl with warm water and allow to stand while preparing the rest of the meal. This will let the tofu absorb a bit of salt.

Rinse and remove tips and stringy parts of snap peas. Blanch by throwing them in boiling water for a few minutes until slightly tender then immersing them in an ice bath.

Drain and rinse soaking tofu.

Pour olive oil into a hot skillet and sauté tofu about five minutes until it begins to release some of its water and starts to brown. Remove from pan and set aside.

Drain sugar snap peas then sauté in same pan for a few minutes to warm. Set aside with tofu.

Add minced garlic and chile sauce. Sauté for a minute. Toss in tofu and sugar snap peas. Gently fold together. Add soy sauce and additional salt if desired. Cover and heat through for a few minutes. Serve.