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Tofu Saute with Sweet Peppers, Carros and Snow Peas

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from Topp, Ellie & Marilyn Booth: “Fresh & Healthy Cooking for Two: Easy Meals for Everyday Life”. Formac Publishing Company Limited, Halifax, 2011

Used with permission


1 tbsp (15 mL)      canola oil

½ lb (250 g)          firm tofu, cut into ½ inch (1 cm) cubes

1                           small onion, chopped

1                           clove garlic, minced

1                           carrot, very thinly sliced

1                           sweet orange or red pepper, chopped

1 tbsp (15 mL)      finely grated fresh ginger

4 oz (125 g)           snow peas

½ cup (125 mL)    low-sodium chicken broth or water

1 tbsp (15 mL)      sodium-reduced soy sauce

pinch                    red pepper flakes

1 tbsp (15 mL)      water

2 tsp (10 mL)        cornstarch


In a large nonstick skillet, heat oil over medium-high heat. Add tofu.  Cook without stirring for 2 minutes, or until nicely browned on one side. Carefully turn cubes to brown on other side, about 2 minutes.


Add onion, garlic, carrot, pepper and ginger. Cook for 3 minutes over medium heat or until slightly soft


Stir in peas, broth, soy sauce and pepper flakes. Bring to a boil; cook for 2 minutes or until peas are tender-crisp.


Combine water and cornstarch. Stir into pan. Cook, stirring constantly, for 1 to 2 minutes or until thickened and bubbly.  Serve with quinoa, bulgur or rice.


2 servings

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