Stir-fried snow peas and tofu with cashews and rice

Ingredients

For 1 serving

• Snow peas150 g
• Tofu180 g
• Cashews10 g
• Ginger5 g
• Garlic1 clove
• Soy sauce1 tablespoon
• Peanut oil2 teaspoons
• White rice45 g
• Saltto taste

Contains: gluten, nuts, soy,

In season: April – June

Method

1. Bring a small pan of water to the boil, salt it and cook the rice over medium heat for 15 minutes, until tender; drain and keep covered.
2. Meanwhile wash the mangetout and snap off the ends, pulling away the string along the side. Peel the ginger and chop it with the peeled garlic. Drain the tofu, pat it dry and cut it into roughly 2 cm cubes.
3. Toast the cashews in a dry wok over medium heat for 2 minutes, until golden and fragrant; set aside.
4. Heat the peanut oil in the wok over medium-high heat and fry the tofu for 5 minutes, turning, until golden on all sides.
5. Add the mangetout, garlic and ginger and stir-fry over high heat for 4 minutes, until the mangetout are bright green and still crunchy.
6. Splash in the soy sauce, add the cashews, toss for a few seconds and serve with the rice.