Hot and Sour Seared Tofu with Sugar Snap Peas

Name: Hot and Sour Seared Tofu with Sugar Snap Peas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (14-ounce) package extra-firm tofu; 4 large garlic cloves, grated; 2 small jalapeno chiles, seeds and veins removed if desired, thinly sliced; 1 1/2 tablespoons soy sauce; 1 1/2 teaspoons grated ginger root; 1 1/2 tablespoons fresh lime juice, more to taste; 1 1/2 teaspoon toasted (Asian) sesame oil, more for drizzling; 1 1/2 teaspoons Asian fish sauce; 1 teaspoon honey; 2 tablespoons peanut oil, more if needed; 6 ounces sugar snap peas, trimmed and thinly sliced; 3 scallions, thinly sliced; Sesame seeds, for serving; Cooked rice, for serving; Chopped cilantro or basil, for serving

Servings: persons

1 (14-ounce) package extra-firm tofu
4 large garlic cloves, grated
2 small jalapeno chiles, seeds and veins removed if desired, thinly sliced
1 1/2 tablespoons soy sauce
1 1/2 teaspoons grated ginger root
1 1/2 tablespoons fresh lime juice, more to taste
1 1/2 teaspoon toasted (Asian) sesame oil, more for drizzling
1 1/2 teaspoons Asian fish sauce
1 teaspoon honey
2 tablespoons peanut oil, more if needed
6 ounces sugar snap peas, trimmed and thinly sliced
3 scallions, thinly sliced
Sesame seeds, for serving
Cooked rice, for serving
Chopped cilantro or basil, for serving

1
Drain tofu, wrap it with a clean dish towel or several layers of paper towels and place on a rimmed plate; top with another plate and a weight (a can works).
2
Let drain further.
3
Meanwhile, make the sauce: In a small bowl, combine garlic, chiles, soy sauce, ginger, lime juice, sesame oil, fish sauce and honey.
4
Unwrap tofu and cut crosswise into 3/4-inch-thick slices.
5
Pat slices dry.
6
Heat a large skillet over high heat until very hot, about 5 minutes.
7
Add peanut oil and let heat for 30 seconds, then carefully add tofu.
8
Dont touch tofu for 2 to 3 minutes, letting it sear until golden brown.
9
Flip and sear for another 2 to 3 minutes.
10
Move tofu to one side of pan (or stack pieces on top of one another to make room in pan), then add sugar snap peas, scallions and, if needed, a few drops more peanut oil.
11
Stir-fry vegetables until they start to soften, 1 to 2 minutes.
12
Add sauce and stir well, cooking until peas are done to taste, another minute or two.
13
Spoon sauce all over tofu, unstacking it if necessary.
14
Sprinkle sesame seeds over tofu and vegetables and serve over rice, sprinkled with cilantro or basil.

383

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 (14-ounce) package extra-firm tofu, 4 large garlic cloves, grated, 2 small jalapeno chiles, seeds and veins removed if desired, thinly sliced, 1 1/2 tablespoons soy sauce, and more.

Yes, Hot and Sour Seared Tofu with Sugar Snap Peas falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!