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The spices in this are subtle; if you want it more spicy add some red pepper sauce…

2 teaspoons peanut oil
1 teaspoon Asian sesame oil
1 teaspoon fresh ginger, peeled and minced
1 cup bean sprouts
1 cup sugar snap peas
1 teaspoon tahini
4 ounces organic satin tofu or Trader Joe’s organic baked marinated tofu
6 ounces small shrimp, peeled and de-veined
1 teaspoon soy sauce
1 teaspoon Thai chili paste

Heat oils in a wok or non-stick pan over medium high heat.
Add the ginger, bean sprouts and sugar snap peas and cook, stirring, for 2 minutes.
Add the rest of the ingredients,stirring until shrimp turns pink.
Serve immediately.

Enjoy!

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