Sugar Snap Pea and Tofu Stir-Fry

300g (~10.6oz) extra-firm tofu, cubed

8oz sugar snap peas, trimmed

1 can sliced water chestnuts, drained

10-12 button mushrooms, sliced

1 serrano pepper, seeded and minced (optional)

1 handful of cashews (optional)

2 teaspoons oil, for sauteeing

For Sauce:

4 teaspoons red miso

4 teaspoons unseasoned rice vinegar

3 teaspoons toasted sesame oil

2 tablespoons agave nectar

1 large garlic clove, finely minced

1 teaspoon grated ginger

black pepper, to taste

Combine all ingredients for the sauce in a small bowl. Set aside.

Heat oil in a large skillet. Saute tofu, serrano (optional) and mushrooms until lightly browned on all sides. Transfer to a dish and keep warm.

Add snap peas to the skillet along with a tablespoon or two of water and allow to steam until tender-crisp. Add tofu mixture back to the pan along with cashews (optional). Pour sauce over top and mix well to coat all ingredients.

Serve over cooked quinoa or other grain of your choice.

Serves 3-4.