Name: Get Hooked on Crispy Peanut Tofu with Sugar Snap Peas and Peppers!
Ingredients: 1 cup long-grain white rice; 1 ½ tsp kosher salt, divided; 14 oz extra-firm tofu, drained; 3 tbsp canola oil; 3 cups sugar snap peas; 1 bell pepper, cut into ¼-inch strips; 3 tbsp creamy peanut butter; 2 tsp maple syrup; 2 tsp rice vinegar; 1 tsp Sriracha; Toasted sesame seeds, for topping

Get Hooked on Crispy Peanut Tofu with Sugar Snap Peas and Peppers!

A vibrant and easy weeknight meal featuring perfectly pan-fried crispy tofu coated in a luscious, velvety smooth peanut sauce, tossed with crisp-tender sugar snap peas and vibrant bell peppers. This dish is packed with flavor, satisfying textures, and comes together in just 30 minutes.

Ingredients

1 cup long-grain white rice
1 ½ tsp kosher salt, divided
14 oz extra-firm tofu, drained
3 tbsp canola oil
3 cups sugar snap peas
1 bell pepper, cut into ¼–inch strips
3 tbsp creamy peanut butter
2 tsp maple syrup
2 tsp rice vinegar
1 tsp Sriracha
Toasted sesame seeds, for topping

Instructions

Cook the Rice: Prepare the long-grain white rice according to the package directions, adding ½ teaspoon of salt to the cooking water.
Press the Tofu: While the rice is cooking, cut the drained extra-firm tofu into 1-inch cubes. Place the tofu cubes on a baking sheet or cutting board lined with two layers of kitchen towels. Cover with two more layers of towels and gently press to remove excess water.
Season the Tofu: Sprinkle the pressed tofu cubes with ¾ teaspoon of salt, ensuring they are evenly seasoned.
Crisp the Tofu: Heat 1 tablespoon of canola oil in a large nonstick skillet over medium-high heat until it shimmers. Carefully add the seasoned tofu cubes in a single layer, ensuring not to overcrowd the pan. Cook for about 5 minutes per side, or until they are golden brown and crispy. Transfer the crispy tofu to a towel-lined plate to drain any excess oil.
Sauté the Vegetables: Add another tablespoon of canola oil to the same skillet. Add the sugar snap peas and cook, stirring occasionally, until they just begin to brown, about 1 to 2 minutes. Add the sliced bell pepper and continue to cook, stirring occasionally, until the bell pepper is slightly lighter in color and crisp-tender, and the sugar snap peas are slightly blistered, about 3 to 4 minutes. Sprinkle the cooked vegetables with the remaining ¼ teaspoon of salt and toss to coat.
Make the Peanut Sauce: In a medium bowl, whisk together the creamy peanut butter, maple syrup, rice vinegar, and Sriracha until smooth. Gradually stir in 2 tablespoons of warm water, a little at a time, until the sauce is pourable and has a smooth consistency.
Combine and Serve: Add the crispy tofu to the skillet with the sautéed vegetables. Pour the prepared peanut sauce over the tofu and vegetables and gently toss to coat everything evenly. Serve the crispy peanut tofu and vegetable mixture immediately over the cooked rice.
Garnish: Sprinkle toasted sesame seeds over the top just before serving for an extra layer of flavor and texture.

Notes

Pressing the tofu thoroughly is essential for achieving a crispy texture.
Do not overcrowd the pan when frying tofu; cook in batches if necessary.
Adjust the amount of Sriracha to control the spice level.
Almond butter can be used as a substitute for peanut butter.
This dish is best served immediately for maximum crispiness, but leftovers can be stored in the refrigerator.
Reheating may reduce the crispiness of the tofu.

Author: Juana M. Benedict