Stir-Fried Tofu with White Rice and Snap Peas

Ingredients

• Firm tofu 7 oz
• White rice 2 cups
• Snap peas 1.5 cups
• Soy sauce 1 tbsp
• Olive oil 1 tbsp

Method

1. Prepare the tofu. Start by draining the firm tofu. Wrap it in a clean kitchen towel or paper towels and press it gently to remove excess moisture. Once pressed, cut the tofu into bite-sized cubes, about 1-inch pieces.
   Tip: Pressing tofu helps it absorb flavors better and gives a firmer texture when cooked.
2. Prepare the snap peas. Rinse the snap peas under cold water. Trim the ends and remove the stringy fiber along the seam if present. Set aside.
   Tip: Fresh snap peas should be crisp and bright green for the best texture.
3. Heat the pan and cook tofu. Place a non-stick skillet or wok over medium-high heat. Add the olive oil and let it warm up for about 30 seconds. Add the cubed tofu in a single layer. Let it cook undisturbed for about 3-4 minutes to develop a golden crust. Then gently turn the tofu pieces to brown all sides evenly.
   Tip: Avoid stirring too often so the tofu can brown nicely and not stick to the pan.
4. Add snap peas and soy sauce. Add the trimmed snap peas to the pan with the tofu. Stir-fry together for about 3 minutes until the snap peas are tender-crisp. Pour the soy sauce evenly over the tofu and snap peas. Stir well to coat everything with the sauce and cook for another 1-2 minutes to blend flavors.
   Tip: Keep the heat medium-high to quickly cook the snap peas without losing their crunch.
5. Serve with cooked white rice. Place the cooked white rice on a plate or bowl. Spoon the stir-fried tofu and snap peas on top or alongside the rice. Serve immediately while hot.
   Tip: Fluff the rice with a fork before serving to keep it light and separate.

Pro tips

• Press tofu for at least 10 minutes if possible to remove more moisture.
• Use a non-stick pan or well-seasoned wok to prevent tofu from sticking.