|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|
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.
Halve sugar snap peas with a diagonal cut, thinly slice bell pepper, and cut tofu lengthwise into even pieces.
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.
Add tofu, soy sauce, and sweet chili sauce to a bowl. Stir well to evenly coat tofu slices with marinade. Set aside.
Add nuts to pan and roast over medium-low heat until golden brown and fragrant. Set aside.
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.