Crispy Peanut Tofu With Sugar Snap Peas And Peppers

  

Ingredients

• 1 cup long-grain white rice

• 1 1/2 tsp kosher salt, divided

• 14 oz extra-firm tofu, drained

• 3 tbsp canola oil

• 3 cups sugar snap peas

• 1 bell pepper, cut into 1/4-inch strips

• 3 tbsp creamy peanut butter

• 2 tsp maple syrup

• 2 tsp rice vinegar

• 1 tsp sriracha

• toasted sesame seeds, for topping

 

Preparations

Cook rice according to package directions, using 1/2 teaspoon salt.

Meanwhile, cut tofu into 1-inch cubes. Place on a baking sheet or cutting board lined with 2 layers of kitchen towels; cover with 2 more layers and press to squeeze out excess water. Sprinkle tofu with 3/4 teaspoon salt.

Heat 1 tablespoon oil in a large nonstick skillet over medium high until shimmering. Add tofu; cook until golden brown and crisp, about 5 minutes per side. Transfer to a towel-lined plate.

Add 1 tablespoon oil to skillet. Add peas; cook, stirring occasionally, until beginning to brown, 1 to 2 minutes. Add bell pepper; cook, stirring occasionally, until bell pepper is lighter in color and crisp-tender and peas are blistered, 3 to 4 minutes. Sprinkle with remaining 1/4 teaspoon salt, tossing to coat.

Mix peanut butter, syrup, vinegar, and sriracha in a medium bowl. Gradually stir in 2 tablespoons warm water to make sauce pourable. Add tofu and toss until well coated. Serve tofu and vegetables over rice. Sprinkle with sesame seeds.

 

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