Name: Double pea and tofu with pistachios
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 tablespoon peanut oil; 600 gram firm tofu, drained, roughly chopped; 1 cup (150g) pistachios, shelled; 30 gram butter; 2 clove garlic, crushed; 2 red thai chillies, seeded, chopped finely; 2 teaspoon grated fresh ginger; 400 gram sugar snap peas, trimmed; 400 gram snow peas, trimmed; 1/4 cup (60ml) sweet chilli sauce

Ingredients

2 tablespoon peanut oil

600 gram firm tofu, drained, roughly chopped

1 cup (150g) pistachios, shelled

30 gram butter

2 clove garlic, crushed

2 red thai chillies, seeded, chopped finely

2 teaspoon grated fresh ginger

400 gram sugar snap peas, trimmed

400 gram snow peas, trimmed

1/4 cup (60ml) sweet chilli sauce

Method

1.Heat half of the oil in wok or large frying pan; stir-fry tofu and nuts, in batches, until tofu is browned lightly.

2.Heat remaining oil with butter in wok; stir-fry garlic, chilli and ginger until mixture is fragrant.

3.Add peas to wok; stir-fry until just tender.

4.Return tofu and nuts to wok with sauce; stir-fry, tossing to combine ingredients.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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