Martha's Tofu with Snap Peas and Scallions

A few weeks ago my friend Brian brought over some back copies of Everyday Food and Whole Living.  After thumbing through the pages I saw this recipe for Tofu with Snap Peas and Scallions and decided to go with it. The dish was so unbelievably easy to make and it was very flavorful.  I rarely use sugar snap peas, but since they are in season I took it as a sign.  I'm trying to get into the habit going dairy-free one day a week.  This probably sounds easy to most people, but I have been afflicted with an intense need-to-put-cheese-on-everything disease.  This is my attempt to change least for one dinner.
Enjoy this light, simple, dairy-free and delicious dish.  The recipe says it serves 4, but I liked it so much that it only served 2.    
Tofu with Snap Peas and Scallions (Courtesy of Martha Stewart, Whole Living, May 2011)
Serves 4
1 14 oz block soft tofu, quartered
1 tsp vegetable oil
4 oz sugar snap peas, thinly sliced
2 scallions, thinly sliced, greens and whites separated
1/2 tsp red pepper flakes
1 Tbsp sesame seeds
1 small clove garlic, minced
1 1/2 tsp sesame oil
1 1/2 Tbsp reduced-sodium soy sauce (I used a little bit more)
1/2 tsp cane sugar
Coarse salt (I added a little bit more soy sauce, so I didn't use any salt directly...)

  1. In a medium pot, cover tofu with water and bring to a gentle simmer.  Remove from heat and set aside.
  2. Heat oil in a medium skillet over medium heat.  Add peas and scallion whites and sautรฉ, stirring, until peas are crisp-tender, about 2 minutes.  Transfer to a medium bowl.
  3. Mix in scallion greens, red pepper flakes, sesame seeds, garlic, sesame oil, soy sauce, sugar, and 1 Tbsp water.  Season with salt (I didn't need any salt.)
  4. Drain tofu and divide among plates.  Top with pea mixture.