Believe it or not, my husband and I used to be vegetarians. I had a nice cookbook published by Australian Women’s Weekly called Great Vegetarian Food that I used quite often while living in Sydney. Right now that book is in storage in Sydney and we’re no longer vegetarian!
One of the stand-out recipes for me in that book was a stir fry recipe with snow peas and tofu flavored with ginger and chili sauce. One of the other ingredients, I believe, was peanuts but I always left them out. I really loved this particular stir fry and made it a handful of times.
I’ve had a craving for it lately but can’t remember how to make it, though! I remember the main ingredients but I can’t remember the amounts of each. I’ve tried to recreate it as best as I could from memory and this is what I came up with.
It’s good, but not flavorful enough. The tofu really soaked up the flavor, but it was just lacking something. If anyone reading this has the Great Vegetarian Food cookbook, I would be so thankful if you could type up the recipe and email it to me!
For now though, this is the recipe I came up with. Just remember that if you make this, it needs work, so don’t expect perfection unless you want to tinker with ingredients and amounts yourself.
Adapted from Great Vegetarian Food by Australian’s Women Weekly
3 tablespoons vegetable oil
450g pound fresh snow peas, trimmed
350g extra firm tofu, cubed
1 tablespoon fresh red chilies, chopped finely
1 teaspoon fresh ginger, peeled and grated
2 cloves garlic, minced
1/4 cup sweet chili sauce
Heat 1 tablespoon of vegetable oil in a medium frying pan over medium-high heat. Add cubed tofu and lightly brown. Remove tofu from pan and set aside.
Heat remaining 2 tablespoons vegetable oil in same frying pan. Cook chilies, ginger and garlic until fragrant. Add snow peas and stir to evenly coat with spices. Cook for about 3 minutes.
Return tofu to pan. Pour sweet chili sauce over the snow peas and tofu in the pan and stir to evently coat. Heat through and serve with rice.