Freshly picked snow peas are perfect in this spicy bowl of early summer flavors! Crunchy Asian cabbage from Ravine Creek Farm, organic SilverKing Tofu, along with fresh from the garden cilantro, snow peas, and garlic scapes all cooked up in a chili sesame sauce. This is the perfect meal for a summer time patio dining.
Start by toasting a handful of almonds in a dry pan with sea salt and 5 spice blend. Toast until aromatic, then add a splash of maple syrup to the nuts, toss, remove from heat and set aside to cool.
(1 firm block) in this flavor bath for as long as you can (over night would be dreamy, but and hour will do too)
A hearty splash each of tamari, and rice vinegar (about 1/2 cup)
A pinch each of 5 spice, chili flakes and Szechuan peppers
Add freshly grated ginger (about 2″)
A dollop each of tamarind paste, sirachi sauce, and fresh raw honey
And a big spoonful of tahinni
Warm sesame oil in a wok
Fry the marinates tofu pieces (reserving marinade for later) allow all sides to brown evenly.
Once they are all golden remove from wok, add more oil and cook down:
1 small onion, chopped course
1 small head of Chinese cabbage, chopped course
1 handful of garlic scapes cut into 2 ” pieces
Cook for 5 minutes before adding a huge handful of fresh snow peas.
Toss peas in wok for about 3 minutes, then add back in cooked tofu and the reserved marinade liquid.
Toss in candied nuts, a handful of freshly chopped cilantro and quick grate of fresh ginger.
Serve over rice and enjoy!