Sugar Snap Peas

My daughter waits all year for sugar snap pea season, the perfect sweet and crunchy snack. The sugar snap pea is a hybrid of snow peas and garden peas, known for their plump, edible pods, low glycemic index value, and nutritional benefits. Sugar snap peas are a great source of vitamin C, which is incredible for our immune function, helps with wound healing, plays a role in controlling infections, is an antioxidant, supports the production of collagen, stimulates the activity of white blood cells, and helps to make sure certain hormones get delivered to the brain and nerves. This pea is also a good source of iron which helps produce hemoglobin, helps produce myoglobin, and is needed to make particular hormones. A good source of vitamin K is needed to help make proteins for blood clotting and building bones and bone health. Lastly, the pod and pea are a great source of fiber which aids in digestion, is good for heart health, helps with weight management, helps control blood sugar, and plays a beneficial role in our gut microbiome. Sugar snap peas are so versatile, whether eaten raw, cooked, in salads, or as a side dish. Let’s make something delicious! 

Gochujang Tofu and Sugar Snap Peas 

¼ cup coconut brown sugar 
¼ cup tamari sauce 
1 tablespoon toasted sesame oil 
½ teaspoon fresh grated ginger root 
1 tablespoon gochujang 
1 – 15 ounce high protein firm tofu, drained and patted dry
2 tablespoons cornstarch 
2 tablespoons avocado oil 
1 small, sweet onion, sliced 
2 garlic cloves, minced 
12 ounces sugar snap peas, strings removed 
Sesame seeds
Cooked rice 

Directions:

1. Combine the coconut brown sugar, tamari, sesame oil, ginger, and gochujang in a bowl. Whisk to combine and set aside. 

2. Use your hands and break apart the tofu into bite sized pieces and place them in a bowl. Sprinkle with the cornstarch and toss to coat. 

3. In a large sauté pan over medium high heat, add the oil. Once hot, add the tofu in a single layer and sauté until browned on all sides, this should take about 8 to 10 minutes. 

4. Add in the onion and garlic and cook for 2 minutes more. 

5. Lower the heat to medium, add the sugar snap peas with 1 tablespoon of water. Cover and steam for 1 minute. 

6. Remove the lid, pour in the sauce and cook until the sauce starts to caramelize and coats the tofu. 

7. Serve over hot rice with sesame seeds.