Tofu stir fry with rice
Difficulty: Easy
Time: 30 min. preparation time, 0 min. baking time
Nutrition: Calories ca 692 / Protein 37g / Carbohydr. 89g / Fat 20g
Ingredients (2 servings)
200 g | rice |
300 ml | water |
80 g | sugar snap peas |
80 g | bell pepper (red) |
200 g | tofu (smoked) |
1 tbsp | soy sauce |
1 tbsp | sweet chili sauce |
40 g | peanuts |
salt | |
vegetable oil for frying | |
pepper | |
cilantro for serving |
Utensils
frying pan, saucepan, bowl, cooking spoon, cutting board, knife, spatula
Wine Tip
Nosiola, 2013
A North Italian classic, like Nosiola, is perfect here. Its nuttiness and moderate acidity go well with tofu and peanuts.
Step 1
Add rice to saucepan. Cover with 1.5 parts of water, add salt and bring to a simmer. Reduce to low heat, cover and allow to cook for approx. 10 – 15 min. until fluffy and cooked through. Remove from heat and set aside.
saucepan
200 g rice / 300 ml water / salt
Step 2
Halve sugar snap peas with a diagonal cut, thinly slice bell pepper, and cut tofu lengthwise into even pieces.
cutting board, knife
80 g sugar snap peas / 80 g bell pepper / 200 g tofu
Step 3
Heat some vegetable oil in a frying pan over medium heat. Fry tofu slices on each side for approx. 3 – 5 min. until lightly roasted and crisp.
spatula
vegetable oil for frying
Step 4
Add tofu, soy sauce, and sweet chili sauce to a bowl. Stir well to evenly coat tofu slices with marinade. Set aside.
bowl, cooking spoon
1 tbsp soy sauce / 1 tbsp sweet chili sauce
Step 5
Add nuts to pan and roast over medium-low heat until golden brown and fragrant. Set aside.
frying pan, cooking spoon
40 g peanuts
Step 6
Heat some more vegetable oil in frying pan and sauté sugar snap peas and peppers in a pan over medium heat for approx. 5 – 7 min. until lightly roasted. Season with salt and pepper.
vegetable oil for frying / salt / pepper
Step 7
Add vegetables to tofu and gently stir to combine. Serve with rice. Sprinkle with toasted nuts and, if desired, with fresh cilantro leaves.
cooking spoon
cilantro for serving