This recipe works well with other vegetables, such as carrots, zucchini and cabbage.
Prep Time15 minutesmins
Cook Time15 minutesmins
Ingredients
12-ounce(340g) package of extra-firm tofu
2tablespoonstamari or soy sauce
2tablespoonshoney
1/4cupwater
1teaspooncornstarch or tapioca starch
3tablespoonssafflower oil, or any high-heat oil, divided
salt
1/3cupsliced yellow onions
3bird's eye chilis, sliced
1-inchpiece of ginger, sliced
12ounces(340g) green beans, ends trimmed
8ounces(225g) sugar snap peas, stringed
1/2large red bell pepper, sliced
1/2cup(70g) roasted peanuts
1scallion, sliced
red pepper flakes for topping, optional
Instructions
Take the tofu out of the package and wrap it around a layer of paper towels. Let it sit on the counter for 10 to 15 minutes. Then, cut the tofu into cubes.
In a small bowl, mix the soy sauce (or tamari), honey, water and cornstarch. Set that aside.
Heat 1 1/2 tablespoons of oil in a large sauté pan or a wok over medium-high heat. Add the tofu cubes and fry them for 5 to 6 minutes, flipping them occasionally to sear the other sides. Sprinkle a pinch of salt over the tofu. Transfer the tofu to a plate and set that aside.
Add the remaining 1 1/2 tablespoons of oil into the pan and add the onions. Let the onions cook for 2 minutes, then add the ginger and chilis and cook until fragrant, about 30 seconds to a minute.
Mix in the green beans, sugar snap peas, bell pepper and a pinch of salt, and cook for 4 to 5 minutes. Add the fried tofu and peanuts and stir to combine. Give the soy sauce mixture a quick stir and pour it into the pan. Let the sauce thicken for 30 seconds and stir to coat the vegetables and tofu. Add the sliced scallions and stir to incorporate. Season with more salt to taste and garnish with red pepper flakes, if you like.
Serve immediately with rice.
Notes
NUTRITION INFORMATION: Amount Per Serving: Calories: 356, Total Fat 23g, Saturated Fat: 3g, Sodium: 537mg, Cholesterol: 0mg, Total Carbohydrate: 27.5g, Dietary Fiber: 7g, Sugar: 16.7g, Protein 16g
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