Ingredients (Serves 4)
2 tbsps. canola oil
4 cloves garlic, minced/pounded
1 red bird's bye chilli, sliced
1 tbsp. mushroom seasoning
2 tbsp. light Soy Sauce (or more per your liking)
13 oz (375gm) Sugar Snap Peas, deveined
1 block of firm tofu, cubed and grilled
1 tbsp. toasted sesame seeds for garnish
Heat the oil in a big wok and start frying the garlic and bird's eye red chilli.
Once lightly browned, add the seasoning and light soy sauce.
After a minute, add in the sugar snap peas and grilled tofu cubes.
Let the flavors infused with the vegetables and cook until the sugar snap peas are bright green in color. Garnish with toasted sesame seeds.
Serve immediately with steaming Jasmine Rice and with scallions and extra sliced bird's eye red chilli on the side.