Crispy Tofu & Sweet Soy Snap Pea Bowls

🥘 Ingredients

• Chili Pepper
  2 unit
• Cilantro
  ½ ounce
• Jasmine Rice
  1.5 c
• Mini Cucumber
  2 unit, 1
• Rice Wine Vinegar
  3.333 tbsp
• Sugar
  2 tsp
• Sugar Snap Peas
  8 oz
• Tofu
  4 unit
• black pepper
• butter
  2 tbsp
• cilantro
  ½ ounce
• cooking oil
  2 tbsp
• cornstarch
  4 tbsp
• garlic powder
  2 tsp
• garlic-ginger scallion paste
  4 oz
• lemongrass puree
  4 oz
• peanuts
  1 oz
• salt
• sweet soy glaze
  1/2 c

🍳 Cookware

• small
• small
• large

1. 

   1

   In small pot, combine Jasmine Rice , 1¼ cup water, and a pinch of salt . Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, ⏱️ 18 minutes . Let stand covered off heat until ready to use in Step 5.

   Jasmine Rice: 1.5 c, salt
2. 

   2

   While rice cooks, wash and dry produce. Trim and thinly slice Mini 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 Sugar Snap Peas . Thinly slice Chili Pepper , removing seeds for less heat. Roughly chop Cilantro .

   Mini Cucumber: 2 unit, Tofu: 2 unit, Sugar Snap Peas: 8 oz, Chili Pepper: 2 unit, Cilantro: ½ ounce
3. 

   3

   In small bowl, combine Mini Cucumber , Rice Wine Vinegar , Sugar , and a pinch of salt . Set aside to pickle.

   Mini Cucumber: 1, Rice Wine Vinegar: 3.333 tbsp, Sugar: 2 tsp, salt
4. 

   4

   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 cooking oil in large pan over medium-high heat. Add tofu in a single layer and cook until golden and crispy ⏱️ 1-3 minutes per side. Turn off heat; transfer to a paper-towel-lined plate.

   Tofu: 2 unit, cornstarch: 4 tbsp, garlic powder: 2 tsp, cooking oil: 1 tbsp
5. 

   5

   Heat a drizzle of cooking oil in the same pan. Add the snap peas and chili, cook until browned and tender ⏱️ 2-4 minutes . Reduce heat to low; stir in sweet soy glaze , lemongrass puree , and garlic-ginger scallion paste . Cook until sauce thickens, ⏱️ 1-2 minutes . Season with salt and black pepper if desired.

   cooking oil: 1 tbsp, sweet soy glaze: 1/2 c, lemongrass puree: 4 oz, garlic-ginger scallion paste: 4 oz, salt, black pepper
6. 

   6

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

   butter: 2 tbsp
7. 7

   Divide rice between bowls. Top with snap peas and tofu; garnish with peanuts and cilantro . Serve with pickled cucumber on the side.

   peanuts: 1 oz, cilantro: ½ ounce