Crispy Tofu and Sugar Snap Pea Stir-Fry

Ingredients

Check items as you prep your kitchen:

• 12 oz firm tofu, drained and pressed with paper towels, cut into 3/4-inch cubes
• 2 cups fresh sugar snap peas, trimmed
• 1/2 cup matchstick carrots
• 2 tbsp sesame or peanut oil, divided
• 1 tbsp low-sodium soy sauce
• 1 tbsp rice vinegar
• 1 tsp honey
• 1 tsp grated fresh ginger
• 2 cloves garlic, minced
• 2 cups cooked white jasmine rice

Cooking Instructions

1. Press the tofu cubes firmly between clean paper towels or a kitchen towel for 10 minutes to remove excess moisture.

2. Heat 1 tablespoon of oil in a non-stick skillet or wok over medium-high heat. Add tofu cubes and cook for 6 to 8 minutes, turning occasionally until crispy and golden on all sides. Transfer to a plate.

3. In the same pan, add the remaining 1 tablespoon of oil, snap peas, and carrots. Stir-fry for 3 to 4 minutes until vibrant green and crisp-tender.

4. In a small cup, whisk together low-sodium soy sauce, rice vinegar, honey, grated ginger, and minced garlic.

5. Return crispy tofu to the skillet, pour in the sauce, and toss everything together over high heat for 1 minute until glazed.

6. Serve hot over warm white jasmine rice.

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