This stir-fry was an absolute joy to make. Nearly everything in it came from a farmers market visit earlier in the week.
The real star here is the sugar snap peas. Be sure to strip off the stem and string from the sugar snap peas before you begin! Our sugar snap peas were very large and firm so we steamed them a bit first before adding the softer ingredients. This works best in a high-sided, covered sauté pan, but it would work equally well in a wok.
- 3 tbsp vegetable broth or water
- 1 red onion, diced
- 1 lb. sugar snap peas, stems removed and strings stripped
- 2 summer squash, medium, cut into coins and then quartered (we used light green and yellow)
- ½ lb. broccoli, chopped
- 8 oz. mushrooms, stems removed, sliced
- 1 red pepper, diced
- One package tofu, crumbled
- 1 tbsp powdered turmeric
- 1 thumb of ginger, minced
- 3-5 cloves garlic, minced
- Green onions, chopped, for serving
- Green cabbage, raw, shredded, for serving
- Soy sauce, for serving
- Sriracha sauce, for serving
- Miso paste, for serving (optional)
Drain tofu by gently squeezing between paper towels. After most of the water is drained, crumble it by hand into a medium-sized bowl. Add the turmeric. Mix with your hands until incorporated. The tofu will turn bright yellow.
In a large, high-sided sauté pan, cook the onion over medium-high heat in a small amount of vegetable broth or water for five minutes. If it sticks, add a little more vegetable broth or water and deglaze with a wooden spoon.
Add the sugar snap peas and stir well. Make sure there is still some water or vegetable broth on the bottom of the pan and cover it. Cook for 3 to 5 minutes to soften the sugar snap peas. If your sugar snap peas are not too thick or firm, you may omit this step.
Add the summer squash, broccoli, red pepper, and mushrooms. Continue to cook over high heat, stirring occasionally but not too much. They will release a lot of water. Cook most of it off, which should take about 7-10 minutes.
Add garlic and ginger and incorporate well. Continue to cook on high until especially fragrant, about 1 minute.
Add tofu scramble and continue to cook until the tofu is hot, about 1 to 2 minutes.
To serve, put a layer of rice on a plate. Cover the rice with a layer of shredded cabbage, then add the stir-fry. Top with green onions, and season with sriracha and/or soy sauce.
Alternatively, you can mix miso paste into your rice first. When I use miso, I don’t add soy sauce or sriracha. I prefer miso, while Theresa typically uses soy sauce or Bragg’s Liquid Aminos.
What do you like to do with your farmers market produce? Let us know in the comments!