Seared Tofu with Sugar Snap Peas |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
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Ingredients:
1 package(s) extra-firm tofu (14 oz) |
4 clove(s) garlic-minced |
2 whole(s) jalapenos-small-thinly sliced |
1 1/2 tablespoon(s) soy sauce |
1 1/2 teaspoon(s) fresh ginger-minced |
1 1/2 tablespoon(s) fresh lime juice |
1 1/2 teaspoon(s) sesame oil |
1 1/2 teaspoon(s) fish sauce |
1 teaspoon(s) honey |
2 tablespoon(s) peanut oil |
6 ounce(s) sugar snap peas-thinly sliced |
3 stalk(s) scallion-thinly sliced |
1 tablespoon(s) chopped cilantro (or basil) |
2 cup(s) cooked white rice |
Directions:
1. Cook 1/2 cup white rice in 1 cup of water. Set aside
2. Drain tofu; wrap in several layers of paper towels on a plate; top with another weighted plate to draw additional water. Continue until ready to cook.
3. Meanwhile, make the sauce: In a small bowl, combine garlic, jalapeno, soy, ginger, lime juice, sesame oil, fish sauce and honey.
4. Unwrap the tofu; cut crosswise into 3/4 slices; pat dry.
5. Heat a large skillet over high heat. Add peanut oil and heat for at least 30 seconds.
6. Carefully add tofu slices. Do not touch for 2-3 minutes, letting it sear to a golden brown. Carefully flip and sear the other side for an additional 2-3 minutes; Set aside.
7. In the same hot pan, add the sugar snap peas, scallions (and, if necessary, an additional few drops of peanut oil). Stir-fry the vegetables for 1-2 minutes.
8. Add the sauce and cook for an additional 1-2 minutes.
9. Return the tofu to the pan and spoon the sauce over.
10. Sprinkle with toasted sesame seeds and serve over cooked rice.
11. Garnish with chopped cilantro or basil.
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