Mango Agave BBQ Tofu, Spring Peas with Walnuts & Dates

This spring pea dish combines all three kinds of peas; sugar snap, snow and English for a great fresh crunch with a hint of buttery walnuts and sweet dates.

Mango Agave Barbecue Tofu
serves 2
2 scallions, rough chop
1 mango, peeled
1 garlic clove, smashed
1 red chili, seeded, rough chop
1 tbl chopped fresh ginger
1/4 cup tamari
2 tbl water
1 tbl organic light brown sugar
1 tsp toasted sesame oil
1 lb extra firm tofu, drained and pressed, 6 slices
3 tbl dark agave
2 tbl tamari
1 tbl safflower oil

Combine the scallions, mango, garlic, red chili, ginger, tamari, water, brown sugar and sesame oil in a blender and blend until smooth. Pour over the tofu and marinate at least 1 hour to overnight.
Combine the agave, tamari and safflower oil in a small bowl.
Prepare a grill top to medium-high heat. Shake off excess marinade and grill for 10 minutes on each side. Baste the tofu with the agave mixture every 3 minutes on each side.

Spring Peas with Walnuts & Dates
1 cup snow peas, thinly sliced
1 cup sugar snap peas
1 cup frozen english peas
2 tbl extra virgin olive oi, divided
1 shallot, thinly sliced
1/2 cup raw walnuts, roughly chopped
8 dates, thinly sliced
salt and pepper

Bring a large pot of salted water to a boil. Add the snow peas, snap peas and English peas. Boil for 5 minutes then drain and set aside.
In a saute pan, heat 1 tbl of oil and saute the shallots over medium heat until soft and slightly caramelized, 7 minutes. Add the walnuts and dates. Season with salt and pepper. Cook until the walnuts have toasted, 4-5 minutes. Toss with the peas and drizzle with 1 tbl oil. Taste and season with salt and pepper.