Tofu stir-fry with rice

Step 1/ 7

• 200 g rice
• 300 ml 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

• 80 g snap peas
• 80 g red bell peppers
• 200 g 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

• 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

• 1 tbsp soy sauce
• 1 tbsp 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

• 40 g 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

• 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

• 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.

Enjoy your meal!