Often seeing recipes reminds me of an ingredient or a preparation method and then my mind wanders, thinking about what I have in my kitchen at the moment and what flavors I'm in the mood for. The rice noodle salad that I'll be posting right after this was initially sparked by a recipe for spring rolls from one of my cookbooks. Seeing the recipe made me think of the spring rolls JR and I had with our friends Todd and Rachel from Typhoon in Palo Alto. I don't have rice paper on hand (and was unable to find it in the grocery), so made a salad version with rice noodles.
Once I settled on the salad, I needed something to accompany it. We had sweet peas on hand from the last CSA delivery. I love the combo of peas and mushrooms, so picked up a portobello while at the grocery. I realized nothing on the menu thus far included protein, so decided to include some tofu as well. Here's how it went:
Tofu, Sweet Pea & Portobello Stir Fry
2 Tbsp. coconut oil
6 oz. tofu, drained and cut into squares
2 handfuls of sweet peas, trimmed and sliced in half diagonally
1 portobello mushroom, sliced and then cut into 1-2" pieces
2 cloves garlic, minced
3 Tbsp. honey
3 Tbsp. tamari
3 Tbsp. rice vinegar
2 tsp. sesame oil
1 tsp. chinese chili paste
1/2 tsp. lime juice
Mix sauce ingredients (garlic through lime juice) in a small bowl. Set aside.
Heat coconut oil in a wok over medium high heat. Add tofu. Stir and cook about 5 minutes, or until tofu begins to brown. Add peas to the wok; stir and cook 2 minutes. Add mushrooms to the wok, stir and cook 2 minutes.
Add sauce to wok. Stir and cook until sauce begins to thicken (about 2 minutes). Sprinkle with sesame seeds and enjoy!