New This Month

Tofu with Snap Peas and Scallions


This tofu saute has an Asian flavor and a nice kick from red pepper flakes.

  • Servings: 4

Photography: Raymond Hom

Source: Whole Living, May 2011


  • 1 14-ounce block soft tofu, quartered
  • 1 teaspoon vegetable oil
  • 4 ounces sugar snap peas, thinly sliced
  • 2 scallions, thinly sliced, greens and whites separated
  • 1/2 teaspoon red pepper flakes
  • 1 tablespoon sesame seeds
  • 1 small clove garlic, minced
  • 1 1/2 teaspoons sesame oil
  • 1 1/2 tablespoons reduced-sodium soy sauce
  • 1/2 teaspoon cane sugar
  • Coarse salt


  1. In a medium pot, cover tofu with water and bring to a gentle simmer. Remove from heat and set aside.

  2. Heat oil in a medium skillet over medium heat. Add peas and scallion whites and saute, stirring, until peas are crisp-tender, about 2 minutes. Transfer to a medium bowl.

  3. Mix in scallion greens, red pepper flakes, sesame seeds, garlic, sesame oil, soy sauce, sugar, and 1 tablespoon water. Season with salt.

  4. Drain tofu and divide among plates. Top with pea mixture.

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