Seared Tofu with Sugar Snap Peas
Adapted from NY Times: What's For Dinner? Recipe Melissa Clark 5/29/13
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- 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
- Cook 1/2 cup white rice in 1 cup of water. Set aside
- 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.
- Meanwhile, make the sauce: In a small bowl, combine garlic, jalapeno, soy, ginger, lime juice, sesame oil, fish sauce and honey.
- Unwrap the tofu; cut crosswise into 3/4" slices; pat dry.
- Heat a large skillet over high heat. Add peanut oil and heat for at least 30 seconds.
- 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.
- 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.
- Add the sauce and cook for an additional 1-2 minutes.
- Return the tofu to the pan and spoon the sauce over.
- Sprinkle with toasted sesame seeds and serve over cooked rice.
- Garnish with chopped cilantro or basil.
This recipe is a personal recipe added by martcantor and has not been tested or endorsed by MyRecipes.
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