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
Directions
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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Lee, Steve and I used to cook meals all the time using tofu as well as tempeh.
I had a Linda McCartney cookbook that had tons of delicious recipes.
We ate a lot of Quorn products as well.
Sigh.. those were the days. 😉
 
Sass Muffin said:
Lee, Steve and I used to cook meals all the time using tofu as well as tempeh.
I had a Linda McCartney cookbook that had tons of delicious recipes.
We ate a lot of Quorn products as well.
Sigh.. those were the days. 😉
Click to expand...
I had her book, too. About a year ago I culled out about 150 cookbooks and hers went in the donation pile.
 
This recipe sounds amazing! I love the combination of crispy tofu with the sweetness of peanut butter and maple syrup and the sugar snap peas and bell peppers add such a fresh, vibrant touch.
 
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