Double Pea tofu with pistachios

Em cooked this one up for me. She borrowed the recipe from the Australian Women's Weekly's 'great vegetarian food' cookbook.

What you need

• 2 tablespoons peanut oil
• 600g firm tofy, chopped and drained
• 1 cup pistachios (it says 'shelled' in the book, I'd hope that that was obvious)
• 30g butter
• 2 crushed cloves of garlic
• 2 finely chopped red thai chillies
• 2 teaspoons of grated ginger
• 400g sugar snap peas
• 400g snow peas
• 1/4 cup sweet chilli sauce (from a jar)

The secret with cooking with tofu is, don't, or if you really have to do it, fry it first so that it's brown and a bit crispy on the outside. Once you've done that, leave it off on the side somewhere until you've cooked everything else and then throw it in at the last minute. Tofu's awkward stuff, it'll fall apart or stick to the pan just to spite you.

So with this one, cook the tofu up with the pistachios and half of the oil (that's one tablespoon, or a small glug out of the bottle), if you're going to do this, make sure that it's in a non-stick frying pan or wok. Alternatively, deep fry the stuff in medium to hot oil. Drain and leave on the side.

Heat the rest of the oil and butter in a wok and chuck in the garlic, chilli and ginger and stir around for a bit. Thow in the peas and and keep mixing.

After a bit, toss in the tofu and nuts. Shake the pan around like they do on the TV to mix up the ingrediants. Pick the fell out of the pan off the floor and from around the cooker (careful, there's hot bits round here) and put them back into the pan - after checking for dog hair and dirt first obviously.

It tastes great - honest!