1/4 pound extra firm tofu
1 teaspoon olive oil
1 tablespoon soy sauce
4 ounces sugar snap peas
8 ounces broccoli sprouts
Salt and pepper, to taste
1) Slice tofu into cutlets. Press for 15 to 20 minutes to remove excess moisture.
2) Heat oil in a medium skillet over medium heat. Add tofu and cook until browned on both sides.
3) Add soy sauce and peas and cook for a few minutes, until peas turn bright green and soften. Add broccoli sprouts and cook until vegetables are soft and the sprouts are noodle like in appearance. Season with salt, pepper and additional soy sauce to taste. Enjoy!