Search

Tofu stir-fry with rice

Based on 106 ratings

Team

Editors at Kitchen Stories

Difficulty

Easy 👌
30
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
200 cup rice
300 cups water
80 oz snap peas
80 oz red bell peppers
200 smoked tofu
soy sauce
sweet chili sauce
40 cup peanuts
salt
pepper
vegetable oil (for frying)
cilantro (for serving)
Metric
Imperial

Utensils

  • pot
  • cutting board
  • knife
  • 2 frying pans
  • bowl
  • cooking spoon

Nutrition per serving

Cal
692
Protein
37 g
Fat
20 g
Carb
89 g
  • Step 1/7

    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 cup rice
    • 300 cups water
    • salt
    • pot

    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.

  • Step 2/7

    Halve sugar snap peas with a diagonal cut, thinly slice bell pepper, and cut tofu lengthwise into even pieces.
    • 80 oz snap peas
    • 80 oz red bell peppers
    • 200 smoked tofu
    • cutting board
    • knife

    Halve sugar snap peas with a diagonal cut, thinly slice bell pepper, and cut tofu lengthwise into even pieces.

  • Step 3/7

    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)
    • frying pan

    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.

  • Step 4/7

    Add tofu, soy sauce, and sweet chili sauce to a bowl. Stir well to evenly coat tofu slices with marinade. Set aside.
    • soy sauce
    • sweet chili sauce
    • bowl

    Add tofu, soy sauce, and sweet chili sauce to a bowl. Stir well to evenly coat tofu slices with marinade. Set aside.

  • Step 5/7

    Add nuts to pan and roast over medium-low heat until golden brown and fragrant. Set aside.
    • 40 cup peanuts
    • frying pan
    • cooking spoon

    Add nuts to pan and roast over medium-low heat until golden brown and fragrant. Set aside.

  • Step 6/7

    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.
    • salt
    • pepper
    • vegetable oil (for frying)

    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.

  • Step 7/7

    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)

    Add vegetables to tofu and gently stir to combine. Serve with rice. Sprinkle with toasted nuts and, if desired, with fresh cilantro leaves.