📝 About This Recipe
This dish elevates the humble snow pea from a simple side to a starring role, celebrating the vibrant crunch and natural sweetness of this plant-based powerhouse. Braised quickly in a savory, ginger-infused glaze, the peas retain their brilliant emerald hue while absorbing deep layers of umami. Topped with protein-packed crispy tofu crumbles, it’s a masterclass in texture and balanced flavor that feels both light and incredibly satisfying.
🥗 Ingredients
The Snow Peas
- 1 pound Fresh Snow Peas (strings removed and ends trimmed)
The Protein Crumbles
- 8 ounces Extra Firm Tofu (pressed well and crumbled into small bits)
- 1 tablespoon Toasted Sesame Oil
- 1/4 teaspoon Salt
Aromatics and Base
- 1 tablespoon Fresh Ginger (finely minced)
- 3 cloves Garlic (thinly sliced)
- 2 pieces Scallions (whites and greens separated, whites minced)
- 1/2 teaspoon Red Chili Flakes (optional for heat)
Braising Liquid and Thickener
- 1/2 cup Vegetable Stock (low sodium preferred)
- 2 tablespoons Light Soy Sauce
- 1 tablespoon Shaoxing Wine (or dry sherry)
- 1 teaspoon Maple Syrup
- 1/4 teaspoon White Pepper (ground)
- 1 teaspoon Cornstarch
- 1 tablespoon Water (for the slurry)
For Garnish
- 1 teaspoon Toasted Sesame Seeds
👨🍳 Instructions
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1
Begin by removing the tough strings from the snow peas. Snap the stem end and pull down the length of the pod to remove the fibrous vein on both sides.
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2
In a small bowl, whisk together the vegetable stock, soy sauce, Shaoxing wine, maple syrup, and white pepper. Set this braising liquid aside.
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3
In another tiny bowl, mix the cornstarch and water to create a smooth slurry; set this aside for the final thickening.
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4
Heat a large wok or wide skillet over medium-high heat. Add the toasted sesame oil.
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5
Add the crumbled tofu to the hot oil. Spread it out in a single layer and let it sear undisturbed for 3-4 minutes until the bottom is golden and crispy.
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6
Stir the tofu and continue cooking for another 2 minutes. Season with a pinch of salt, then remove the tofu from the pan and set aside on a paper towel.
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7
In the same pan (adding a drop more oil if needed), toss in the ginger, garlic, and scallion whites. Stir-fry for 30-45 seconds until fragrant but not browned.
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8
Add the snow peas to the pan. Toss them vigorously for 1 minute to coat them in the aromatic oil and slightly soften their skins.
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9
Pour the braising liquid over the peas. Immediately cover the pan with a lid and let the peas steam/braise for exactly 2 minutes.
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10
Remove the lid. The peas should be bright green and 'al dente'. Stir in the cornstarch slurry to the bubbling liquid.
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11
Toss the peas constantly as the sauce thickens into a glossy glaze, which should take about 30 seconds.
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12
Turn off the heat. Fold in half of the crispy tofu crumbles and the scallion greens.
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13
Transfer to a warm serving platter. Top with the remaining crispy tofu and toasted sesame seeds for maximum texture contrast.
💡 Chef's Tips
Always remove the strings from snow peas; even 'stringless' varieties often have a tough fiber that ruins the mouthfeel. Don't over-braise! Snow peas turn gray and mushy quickly; 2 minutes under the lid is the sweet spot for a tender-crisp texture. Press your tofu for at least 15 minutes before crumbling to ensure it gets truly crispy rather than just steaming in its own moisture. If you don't have Shaoxing wine, a dry Sherry or even a splash of apple cider vinegar works as a suitable acidic substitute. For a spicy kick, add a teaspoon of chili crisp at the very end of the cooking process.
🍽️ Serving Suggestions
Serve alongside a bowl of steaming Jasmine or Basmati rice to soak up the extra umami glaze. Pairs beautifully with a chilled glass of dry Riesling or a light green tea. Serve as a vibrant side to a larger plant-based feast featuring braised eggplant or mapo tofu. Add a side of pickled cucumbers and radishes to provide a bright, acidic contrast to the savory braise.