Curried Pea Pods & Tofu

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


  1. Heat 1 Tbl oil in a nonstick skillet. Sauté tofu slices until golden non both sides. Remove from pan.

  2. 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.

  3. Garnish with chopped cilantro. Serve with rice if you wish.

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