• 1 (12 to 16 ounce) block firm tofu, drained and cut into 1 inch
• 3 tablespoons corn starch
• 1 teaspoon salt

Add the cornstarch and salt into a zip lock bag. Add the tofu and shake the bag until well coated.

• 2 tablespoons extra light olive oil

Heat a non-stick frying pan. Saute the tofu till all sides are golden brown, about a minute or two on each side. Place the tofu on to a lined plate.

• 4 stalks fresh lemon grass, tender part only, minced
• 3 garlic cloves, minced
• 1 large yellow onion, cut into 1 inch pieces

Sauce

• 2 tablespoons tamari
• 2 tablespoons fish sauce
• 1 tablespoons chili paste
• 2 tablespoons palm sugar (or 1 tablespoon honey)
• Juice of one navel orange
• 1 teaspoon corn starch

Mix the tamari, fish sauce, chili paste, palm sugar, orange juice and corn starch in a small bowl. Keep aside.

• 2 tablespoons extra light olive oil
• 2 cups snow peas
• Juice of a lemon

Heat a wok like saucepan and add the oil. Add the lemon grass and garlic. Saute on high heat for a minute. Add the onion and sauté for another minute.
Add the snow peas and sauté for 2 to 3 minutes. Add the sauce and bring to a boil. Add the tofu and mix well – gently, making sure not to break the tofu.
Sprinkle the lemon juice and serve.