Tofu with Snap Peas, Shiitake, and Scallions

Recipe adapted from whole living magazine.

serves 4

Ingredients

1 14 oz block soft tofu, quartered

1 tsp vegetable oil

4 oz sugar snap peas, thinly sliced

2 scallions, thinly sliced, greens and whites separated

4 fresh shiitake mushrooms, thinly sliced

1/2 tsp red pepper flakes or gochugaru

1 Tsp sesame seeds

1 small clove garlic, minced

1 1/2 tsp sesame oil

1 1/2 Tbsp reduced-sodium soy sauc

1/2 tsp sugar

1 Tbsp rice vinegar

coarse salt

Directions

1) In a medium pot, cover tofu with water and bring to a gentle simmer.  Remove from heat and drain.

2) Using the same pot, heat oil over medium heat.  Add peas, shiitake, and scallion whites and saute, stirring, for 2 minutes.

3) Mix in scallion greens, red pepper flakes, sesame seeds, garlic, sesame oil, soy sauce, sugar, and 1 Tbsp vinegar.  Season with salt.

4) Divide tofu among bowls. Top with pea mixture (and mustard flowers).