Tofu stir-fry with rice

Based on 94 ratings

Team

Editors at Kitchen Stories

Difficulty

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

Ingredients

Servings:-2+
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
Metric
Imperial

Utensils

  • saucepan
  • cutting board
  • knife
  • spatula
  • bowl
  • cooking spoon
  • frying pan

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 g rice
    • 300 ml water
    • salt
    • saucepan

    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 g sugar snap peas
    • 80 g bell pepper
    • 200 g 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
    • spatula

    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.
    • 1 tbsp soy sauce
    • 1 tbsp sweet chili sauce
    • bowl
    • cooking spoon

    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 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

    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

    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
    • cooking spoon

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