Seared Tofu with Sugar Snap Peas

Photo: martcantor

Adapted from NY Times: What's For Dinner? Recipe Melissa Clark 5/29/13

Yield: 3 servings
Community Recipe from


  • 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


  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.
June 2013

This recipe is a personal recipe added by martcantor and has not been tested or endorsed by MyRecipes.

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