Garlic Ginger Stir-Fried Tofu with Snap Peas

Crisp-tender tofu and snap peas bathed in a fragrant ginger-garlic sauce, elevated by sesame oil and served over fluffy rice.

Cuisine: Chinese

Category: Asian

Prep: 20 minutes. Cook: 15 minutes.

Serves 4.

Ingredients

• 14 oz, pressed and cubed firm tofu
• 1 cup, trimmed snap peas
• 3 cloves, minced garlic
• 1 tbsp, minced ginger
• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tsp cornstarch
• 2 tbsp water
• 2 tbsp vegetable oil
• 4 cups cooked white rice
• 2 tbsp, sliced green onions

Instructions

1. Step 1: Press firm tofu for 15 minutes to remove excess moisture, then cut into 1-inch cubes. Toss with 1 tsp cornstarch until evenly coated.
2. Step 2: Heat 2 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add cubed tofu and cook for 5 minutes, turning occasionally, until golden brown on all sides.
3. Step 3: Add 3 minced garlic cloves and 1 tbsp minced ginger to the skillet, stirring for 1 minute until fragrant. Add 1 cup trimmed snap peas and cook for 3 minutes until crisp-tender.
4. Step 4: In a small bowl, whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sesame oil, and 2 tbsp water. Pour the sauce over the tofu and vegetables, stirring to coat evenly. Cook for 2 minutes until the sauce thickens slightly.
5. Step 5: Serve immediately over 4 cups cooked white rice, garnished with 2 tbsp sliced green onions.