Crispy Tofu & Sweet Soy Snap Pea Bowls

🥘 Ingredients

• black pepper
  1 tsp
• butter
  1 tbsp
• chili pepper
  1 unit
• cilantro
  1 small bunch
• cooking oil
  2 tbsp
• cornstarch
  2 tbsp
• garlic powder
  1 tsp
• garlic-ginger scallion paste
  1 tbsp
• jasmine rice
  1 c
• lemongrass puree
  1 tbsp
• mini cucumber
  1 unit
• peanuts
  2 tbsp
• rice wine vinegar
  2 tbsp
• salt
  1 tsp
• sugar
  1 tsp
• sugar snap peas
  1 c
• sweet soy glaze
  3 tbsp
• tofu
  12 oz
• water
  1¼ cup

🍳 Cookware

• small pot
• small bowl
• large bowl
• large pan
• large pan

1. 

   1

   jasmine rice water mini cucumber rice wine vinegar sugar tofu cornstarch garlic powder cooking oil sugar snap peas chili pepper butter sweet soy glaze garlic-ginger scallion paste lemongrass puree cilantro peanuts salt black pepper

   jasmine rice: 1 c, water: 1¼ cup, mini cucumber: 1 unit, rice wine vinegar: 2 tbsp, sugar: 1 tsp, tofu: 12 oz, cornstarch: 2 tbsp, garlic powder: 1 tsp, cooking oil: 2 tbsp, sugar snap peas: 1 c, chili pepper: 1 unit, butter: 1 tbsp, sweet soy glaze: 3 tbsp, garlic-ginger scallion paste: 1 tbsp, lemongrass puree: 1 tbsp, cilantro: 1 small bunch, peanuts: 2 tbsp, salt: 1 tsp, black pepper: 1 tsp
2. 

   2

   In a small pot , combine jasmine rice, water, and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender ⏱️ 15 minutes . Keep covered off heat until ready to use.
3. 

   3

   In a small bowl , combine mini cucumber (sliced thin), rice wine vinegar, sugar, and a pinch of salt. Set aside to pickle.
4. 

   4

   Place tofu (pressed and cubed) in a large bowl . Season with salt and black pepper. Add cornstarch and garlic powder; toss until evenly coated.
5. 

   5

   Heat a drizzle of cooking oil in a large pan over medium-high heat. Add sugar snap peas and as much chili pepper as you like; cook, stirring occasionally, until snap peas are browned and mostly tender ⏱️ 3 minutes .
6. 

   6

   Fluff rice with a fork; stir in butter until melted.
7. 7

   Return the large pan to medium heat. Add garlic-ginger scallion paste, lemongrass puree, and sweet soy glaze. Toss with tofu and snap peas until coated and glazed ⏱️ 2 minutes . Divide rice between bowls. Top with sweet soy snap peas and tofu; garnish with peanuts and cilantro. Serve with pickled cucumber (draining first) on the side.