Crispy Tofu & Sweet Soy Snap Pea Bowls
with Rice, Pickled Cucumber & Roasted Peanuts
- Soy
- Sesame
- Wheat
- Peanuts
- Milk
Crispy tofu and tender-crisp snap peas in a glossy sweet soy glaze are spooned over buttery jasmine rice. Tangy pickled cucumber cuts through the richness while roasted peanuts add crunch and fresh cilantro brings a final pop of herby goodness. It’s a craveable balance of sweet, savory, and tangy that keeps every bite interesting.
Ingredients
2 ounce
Lemongrass Puree
2 tablespoon
Cornstarch
5 teaspoon
Rice Wine Vinegar
1 unit
Tofu
(Contains: Soy)
1 unit
Mini Cucumber
4 tablespoon
Sweet Soy Glaze
(Contains: Sesame, Soy, Wheat)
2 ounce
Garlic-Ginger Scallion Paste
(Contains: Sesame)
¾ cup
Jasmine Rice
1 teaspoon
Garlic Powder
¼ ounce
Cilantro
4 ounce
Sugar Snap Peas
1 unit
Chili Pepper
½ ounce
Peanuts
(Contains: Peanuts)
Not included in your delivery
teaspoon (tsp)
Salt
1 teaspoon (tsp)
Sugar
1 tablespoon (tbsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
-
In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to use in Step 5.
-
While rice cooks, wash and dry produce.
-
Trim and thinly slice cucumber into rounds. Open and drain tofu; press out excess water with paper towels. Halve crosswise, then stand tofu upright and halve vertically. Lay flat and cut into ¾-inch cubes. Trim and remove strings from snap peas. Thinly slice chili, removing seeds for less heat. Roughly chop cilantro.
-
In a small bowl, combine cucumber, vinegar, 1 tsp sugar (2 tsp for 4 servings), and a pinch of salt.
-
Set aside to pickle.
-
Place tofu in a large bowl; season with salt and pepper. Add cornstarch and garlic powder; toss until evenly coated.
-
Heat a large drizzle of oil in a large pan over medium-high heat. Add tofu in a single layer and cook until golden and crispy, 1-3 minutes per side. (For 4 servings, you may need to work in batches, adding another drizzle of oil per batch.)
-
Turn off heat; transfer to a paper-towel-lined plate. Wipe out pan.
-
Heat a drizzle of oil in same pan over medium-high heat. Add snap peas and as much chili as you like; cook, stirring occasionally, until snap peas are browned and mostly tender, 2-4 minutes.
-
Reduce heat to low; stir in sweet soy glaze, lemongrass puree, and garlic-ginger scallion paste. Cook, stirring constantly, until veggies are tender and sauce has thickened, 1-2 minutes.
-
Taste and season with salt and pepper if desired.
-
Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings) until melted.
-
Divide rice between bowls. Top with sweet soy snap peas and tofu; garnish everything with peanuts and cilantro. Serve with pickled cucumber (draining first) on the side.
