submitted by Dr. Andrew Weil
1 lb sugar snap peas or snow peas or a mixture, strings removed
½ lb firm or pressed tofu, sliced, and dried on a towel
2 Tbl avocado oil
1 onion, sliced
1-2 Tbl curry powder
½ cup vegetable broth
salt to taste
1 tsp sugar
¼ cup chopped cilantro
Heat 1 Tbl oil in a nonstick skillet. Sauté tofu slices until golden non both sides. Remove from pan.
Heat the remaining oil in a skillet large enough to hold the peas. Sauté onion until translucent. Add curry powder, salt, and sugar and stir-fry for 1 minute, then add broth and tofu and mix well. Add peas. Cover and let peas steam until just crunchy-tender. Remove cover and boil off excess liquid if desired.
Garnish with chopped cilantro. Serve with rice if you wish.