Tofu stir fry with rice
Time: 30 min. preparation time, 0 min. baking time
Nutrition: Calories ca 692 / Protein 37g / Carbohydr. 89g / Fat 20g
Ingredients (2 servings)
|80 g||sugar snap peas|
|80 g||bell pepper (red)|
|200 g||tofu (smoked)|
|1 tbsp||soy sauce|
|1 tbsp||sweet chili sauce|
|vegetable oil for frying|
|cilantro for serving|
frying pan, saucepan, bowl, cooking spoon, cutting board, knife, spatula
A North Italian classic, like Nosiola, is perfect here. Its nuttiness and moderate acidity go well with tofu and peanuts.
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.
200 g rice / 300 ml water / salt
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
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.
vegetable oil for frying
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
Add nuts to pan and roast over medium-low heat until golden brown and fragrant. Set aside.
frying pan, cooking spoon
40 g peanuts
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
Add vegetables to tofu and gently stir to combine. Serve with rice. Sprinkle with toasted nuts and, if desired, with fresh cilantro leaves.
cilantro for serving