Indulge in a delightful vegetarian main course with crispy peanut tofu accompanied by vibrant sugar snap peas and peppers. This recipe offers a harmonious blend of textures and flavors, making it a perfect choice for a weeknight meal. Begin by crisping tofu cubes in a pan, then toss them in a swiftly made spicy peanut sauce. The sauce, a mix of peanut butter, maple syrup, rice vinegar, and Sriracha, boasts a smooth, nutty character with a hint of spiciness. Alternatively, almond butter can be used for a different yet delicious flavor. Complement the dish with rice or swap it for rice noodles for variation.
To create this dish, you will need the following ingredients:
– 1 cup long-grain white rice
– 1 1/2 tsp kosher salt, divided
– 14 oz extra-firm tofu, drained
– 3 tbsp canola oil
– 3 cups sugar snap peas
– 1 bell pepper, cut into 1/4-inch strips
– 3 tbsp creamy peanut butter
– 2 tsp maple syrup
– 2 tsp rice vinegar
– 1 tsp Sriracha
– Toasted sesame seeds for topping
Start by cooking the rice according to package instructions, seasoning with 1/2 teaspoon of salt. Meanwhile, press the tofu to remove excess water, then cut it into 1-inch cubes and season with 3/4 teaspoon salt. Heat 1 tablespoon of oil in a large nonstick skillet over medium-high heat. Add the tofu and cook until golden brown and crisp, roughly 5 minutes per side, then transfer it to a towel-lined plate.
In the same skillet, add another tablespoon of oil and the sugar snap peas. Cook, stirring occasionally, until they begin to brown (about 1 to 2 minutes), then add the bell pepper. Continue cooking and stirring occasionally until the bell pepper is tender and peas are blistered, around 3 to 4 minutes. Season the vegetables with the remaining 1/4 teaspoon salt while tossing to coat them.
For the sauce, combine the peanut butter, syrup, vinegar, and Sriracha in a bowl. Gradually add 2 tablespoons of warm water to achieve a pourable consistency. Add the tofu cubes to the mixture and toss to coat evenly. Serve the tofu and vegetables over the prepared rice, garnished with sesame seeds.
