This week’s box from Hollygrove Market featured fresh sugar snap peas and green onions. Snap peas! What a treat! I always have a bag of frozen organic peas in the freezer because I could live off of them, so I was delighted to see their cousin in the box this week. Delighted…can you tell I’ve been binge watching The Crown?

Trim the ends and outer layers of the green onions. Thinly slice and separate the whites and light green bits from the hallow dark green bits.

Squeeze the juice of half a lemon over the whites and drizzle in an equal amount of soy sauce. This will serve as the sauce for the whole stir fry in a bit. Until then, it’ll marinate the onions to tone down a bit of the harshness and add lots of juicy flavor.

Okay, so. Tofu. I haven’t done a recipe on Bug Bites with it yet even though I eat it almost every day. I wanted this blog to be as approachable as possible. Sometimes I think the  vegans and vegetarians of the online world can be alienating in their steamed tofu green goddess buddha bowls with gmo free veggies and chia seed explosions. No judgement or hate if that’s what you love to eat, but I also want people to see that change doesn’t have to be so extreme. Anyone can cut down on how much meat they eat without committing to a life of almond milk and yoga. Even though I do love both of those things…

Anyway, enjoy this tofu recipe if you’re a veghead like me. Try it if you’re curious. Use a little organic chicken if that’s your preference. Live your life. Be you. Move to Canada and never turn back.

Cube the tofu and place the cubes carefully into a nonstick pan over medium high heat with a bit of canola oil.

Cook the tofu on each side until it is golden brown. This sear will create a kind of skin on the tofu that will allow it to be crispy on the outside and tender on the inside. Once the tofu has been seared on each side, transfer the cubes to a bowl and set them aside.

Lower the heat to medium and drizzle a bit of sesame oil in the pan. A little goes a long way with this stuff, so watch how much you put in. My little sister is allergic to sesame, so to you, Olivia, I apologize.

Add two cloves of minced garlic to the pan and cook until fragrant. Then throw in a big handful of snap peas. Toss to combine.

Add the tofu back to the pan and pour the marinated green onions and sauce over everything. Toss and let simmer, stirring constantly for about two minutes.

Top with the onion greens and a sprinkle of sesame seeds. Enjoy!

Snap Pea and Tofu Stir Fry

Serves: 1-2

Level: Easy

Ingredients

1/2 lb sugar snap peas

2 cloves of garlic, minced

2 green onions, thinly sliced, whites and greens separated

The juice of half a lemon

2-3 T soy sauce

1 package of Trader Joe’s sprouted organic tofu

2 t canola oil

1 t sesame oil

Sesame seeds for garnish

 

Combine the whites of the green onions, lemon juice, and soy sauce in a bowl. Set aside.

In a nonstick pan, heat the canola oil over medium high heat. Add tofu and cook on each side until golden brown. Transfer to a bowl and set aside. Lower heat to medium and add sesame oil. Add garlic and cook for about 1 minute or until fragrant. Add snap peas and toss. Add the tofu to the pan and pour over the sauce and green onion whites. Cook, stirring constantly, for 2 minutes.

Transfer to a plate and top with onion greens and sesame seeds. Weeeee super tasty and healthy and you didn’t even have to pay the postmates guy for delivery!!!