Gingered Snow Peas and Tofu

The finished meal

I really like ginger.
Maybe its for sentimental reasons – my family pet all throughout my childhood was a Golden Retriver/Afghan mutt named Ginger. Whenever I say the word, I think of her.

My dog, Ginger, and me, around 1987

Or, maybe it’s because I have really noticed the root’s medicinal powers. When I get sick, my husband makes me an Indian remedy from his own childhood — fresh ginger root and honey boiled with water. Not only does it make my throat feel better, but it also does away with stomach aches and nausea.

Or, maybe I just really like the flavor.
Yet I don’t find that many recipes that call for fresh ginger root. Which is why I tried this one, from an old “Vegetarian Times” magazine.

Not only is this recipe really simple to make, with just a handful of ingredients, but it’s really healthy, too.

While you could serve it over rice, in an effort to reduce on the carbs, I just eat it straight out of a bowl.

The recipe calls for baked tofu, which is really expensive at the grocery store. To save money, I just buy a block of extra firm tofu, drain it, cut it into slices and coat it with a mixture of soy sauce and olive oil. Then I place it on a covered cookie sheet and bake it at about 400 degrees for 45 minutes or so, turning once.

The mixture, cooking on the stove

Gingered Snow Peas and Tofu

Ingredients

2/3 cup cashews
12 oz. baked tofu, cut into 1/2-inch cubes
12 oz. snow peas, stemmed at tough strings removed
4 garlic cloves, crushed
2 Tbs. tamari or low-sodium soy sauce
3 Tbs. peeled and finely grated fresh ginger
(Thai peanut sauce to top it off with, optional)

Directions
1. Toast cashews at about 350 degrees for about 10 minutes.
2. Meanwhile, put some oil in a large nonstick skillet or wok and place over medium-heat. Add tofu and cook, turning often, for about 5 minutes. Put aside in bowl.
3. Add a bit more oil and garlic to wok and cook for a few minutes. Now, add the snow peas and stir fry for 1 minute. Add 3 Tbs. water, tamari and ginger. Stir-fry for 2 or 3 minutes. Cover, reduce heat to medium and cook for a couple more minutes, or until peas are tender.

4. Stir in tofu and cashews, and heat through. If you choose to add peanut sauce, add it now, and stir. Serve warm.