Sesame Tofu & Ginger Rice with Snap Peas
Ingredients
- 14 ouncesextra-firm tofu
- 3 tablespoonsoy sauce
- 1 tablespoonrice vinegar
- 1 tablespoonsesame oil
- 3 clovesgarlic
- 1 tablespoonginger
- 2 tablespoonvegetable oil
- 6 ouncessnap peas
- 1½ cupjasmine rice
- 2¼ cupwater
- ·salt
- 1 tablespoonsesame seeds
- 2scallion
Prep
- 01
Mince 3 cloves garlic and 1 tablespoon fresh ginger.
- 02
Slice 2 scallions into thin rounds for garnish.
Method
- 01
Bring 2 1/4 cups water to a boil in a small pot with a pinch of salt. Stir in 1 1/2 cups jasmine rice, return to a boil, then cover and reduce heat to low. Cook for 15 minutes until tender.
- 02
While the rice cooks, press the tofu between paper towels for 1–2 minutes to remove excess moisture, then cut into 3/4-inch cubes.
- 03
In a small bowl, whisk together 3 tablespoons soy sauce, 1 tablespoon rice vinegar, and 1 tablespoon sesame oil. Set aside.
- 04
Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add the tofu cubes and cook for 5–7 minutes, stirring gently every 2 minutes, until light golden on most sides.
- 05
Add the minced garlic and ginger to the pan and stir for 30 seconds until fragrant.
- 06
Add the snap peas and cook for 2–3 minutes, stirring occasionally, until bright green and tender-crisp.
- 07
Pour the sauce over the tofu and snap peas, toss gently to coat, and cook for 1 minute until everything is warm and glossy.
- 08
Fluff the rice and divide among serving bowls. Top with the tofu and snap pea mixture, garnish with sesame seeds and sliced scallions, and serve immediately.
Spice Tips
For warmth, add a pinch of red pepper flakes to the sauce or sprinkle some over the finished bowls. A squeeze of fresh lime juice at the table brightens the whole dish. For deeper umami, substitute tamari or coconut aminos.
This dish is best served fresh. Leftover rice and tofu can be stored separately in the refrigerator for up to 3 days and reheated gently; the sauce is best made fresh before serving.