Name: Sesame Tofu & Snap Pea Stir-Fry with Basmati Rice
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 1 ½ cups basmati rice; 3 (340 g) pkgs extra firm tofu; 6 cloves garlic; 1 ½ small bunches green onions (scallions); 3 (227 g) pkg sugar snap peas; cornstarch; honey; rice vinegar; salt; sesame seeds; soy sauce; toasted sesame oil; virgin coconut oil

Sesame Tofu & Snap Pea Stir-Fry with Basmati RiceSesame Tofu & Snap Pea Stir-Fry with Basmati Rice — a 35-minute dinner recipe with 13 ingredients, serving 6.Ingredients

1 ½ cups basmati rice

3 (340 g) pkgs extra firm tofu

6 cloves garlic

1 ½ small bunches green onions (scallions)

3 (227 g) pkg sugar snap peas

cornstarch

honey

rice vinegar

salt

sesame seeds

soy sauce

toasted sesame oil

virgin coconut oil

Instructions

Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a small saucepan. Season the rice with salt and add water; bring the mixture to a boil over high heat.

Wash and dry the fresh produce.

Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce the heat to low. Cook the rice until the liquid is fully absorbed, 15 to 18 minutes. Once done, remove the rice from the heat and let it stand, still covered, for 5 minutes.

Halve the sugar snap peas at an angle and transfer to a medium bowl.

Trim off and discard the ends of the green onions; cut the onions crosswise into 6-mm pieces at an angle. Transfer to a small bowl.

Trim off and discard the root ends of the garlic; peel and mince or press the garlic. Add to the bowl with the snap peas.

Drain the tofu and pat dry with paper towels; cut into 2-cm cubes.

Preheat a skillet over medium heat.

Add the sesame seeds to the skillet; toast, stirring frequently, until golden brown, 2 to 3 minutes. Once done, transfer to a small bowl.

Once the sesame seeds have been transferred, increase the heat to medium-high and add coconut oil to the skillet.

Add the tofu to the skillet; cook, stirring occasionally, until golden brown, 4 to 6 minutes. Once done, transfer to a bowl.

Once the tofu has been transferred, add more coconut oil to the skillet, followed by the snap peas and garlic. Cook, stirring frequently, until the peas are bright green and slightly softened, 2 to 3 minutes.

In a medium bowl, combine and whisk together cornstarch, water, soy sauce, rice vinegar, honey, and sesame oil.

Return the tofu to the skillet, add about ¾ of the green onions (save the rest for garnishing), and pour in the sauce. Cook, stirring constantly, until the mixture is well coated with the sauce, 1 to 2 minutes. Once done, remove from the heat.

Uncover the rice and fluff with a fork.

To serve, divide the rice between bowls, top with the stir fry, and sprinkle with the remaining green onions and toasted sesame seeds. Enjoy!

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