Serves 4
18 min
Tofu with Snap Peas and Scallions
Recipe GLPRdff56e1887e50b
A light and flavorful Asian-inspired stir-fry featuring soft tofu quarters paired with crisp sugar snap peas and aromatic scallions. The dish is seasoned with a savory blend of garlic, sesame oil, and soy sauce, finished with toasted sesame seeds and a hint of heat from red pepper flakes. Perfect as a simple yet satisfying main course.
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Ingredients
1 14-ounce block soft tofu, quartered
1 teaspoon vegetable oil
4 ounces sugar snap peas, thinly sliced
2 scallions, thinly sliced, greens and whites separated
1/2 teaspoon red pepper flakes
1 tablespoon sesame seeds
1 small clove garlic, minced
1 1/2 teaspoons sesame oil
1 1/2 tablespoons reduced-sodium soy sauce
1/2 teaspoon cane sugar
Coarse salt to taste
Directions
Toast the sesame seeds in a small dry skillet over medium heat for 2 to 3 minutes, stirring frequently, until fragrant and lightly golden. Transfer to a plate and set aside.
In a small bowl, whisk together the soy sauce, cane sugar, and minced garlic until combined. Set the sauce aside.
Heat the vegetable oil in a large skillet or wok over medium-high heat. Once hot, gently add the tofu quarters in a single layer and cook for 2 to 3 minutes per side until lightly golden, being careful to maintain the pieces' shape. Transfer the tofu to a plate.
In the same skillet, add the sliced sugar snap peas and cook for 2 minutes, stirring occasionally, until they are tender-crisp. Sprinkle the red pepper flakes over the peas and stir to distribute evenly.
Return the tofu to the skillet with the peas. Pour the sauce over everything and gently fold to combine. Cook for 1 minute, allowing the sauce to coat the tofu and vegetables.
Remove from heat and drizzle the sesame oil over the top. Gently stir in the white parts of the scallions. Top with the reserved toasted sesame seeds and the green parts of the scallions. Season with coarse salt to taste and serve immediately.
