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Sea Palm, Tofu, Parsnips and Snow Peas

Prep Time

10 min

Cooking Time

50 min





  • 1 cup sea palm

  • 1 cup snow peas, washed and stems removed

  • 1 cup tofu strips, 2 inches long by 1/4 inch wide, pan fried or deep fried

  • 1 cup parsnips, cut in matchsticks

  • 1 cup onion, sliced in half moons

  • 1/4 tsp fresh ginger juice (optional)

  • shoyu or tamari soy sauce

  • spring water


  1. Layer the parsnips and onions, then the sea palm in a skillet. Add the tofu last.

  2. Add enough water to just cover the sea palm.

  3. Cover and bring to a boil.

  4. Reduce the flame to medium-low and simmer about 30 to 35 minutes.

  5. Season with a small amount of shoyu or tamari, cover and simmer another 5 to 10 minutes.

  6. Add the snow peas and cook 1 to 2 minutes until green but still crispy.

  7. Remove the cover and cook off any remaining liquid.

  8. Add ginger if desired.

  9. Mix and serve.

  • To add variety, especially in the summer, replace parsnips with broccoli, peppers, mushrooms, zuchini.


Michio and Aveline Kushi

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