Tofu with Peaches and Snow Peas

375g tub of tofu

1/2 cup flour, seasoned with salt and pepper

3 tablespoons oil

1 large onion, cut into thin rings

1cm piece fresh ginger root, peeled

1 clove garlic

300g snow peas, topped and tailed

1/3 cup dry white wine (if not available, use white vinegar)

200g Angas Park Dried Peaches

3 teaspoons soy sauce

2 teaspoons sugar

2 teaspoons fresh ginger juice

Cut tofu into 6 cubes and pat dry with kitchen paper. Coat with seasoned flour, shake off excess.
Heat oil in a large frying pan and fry onion rings until golden. Remove with a slotted spoon or tongs and drain on kitchen paper.
To the oil in the pan add the ginger and garlic, fry for 30 seconds to flavour the oil and remove. Add tofu cubes and fry until golden on all sides, turning with tongs. Adjust heat as needed. Remove and drain on kitchen paper, keep hot.
Pour the oil from the pan, taking care not to include the flour sediment. Wipe pan clean with kitchen paper. Return about 1 tablespoon of oil to the pan, add snow peas and stir fry for 1 minute or to desired crispness. Remove to a plate.
Pour wine into pan and place in the peaches, in a single layer. Simmer for 1 minute, turn peaches. Add soy sauce, sugar and ginger juice. Swirl pan to mix. Heat through.
Pile snow peas on serving plates. Arrange tofu cubes and peaches on and around snow peas, pour over the sauce and top with onion rings.