Name: Crispy tofu with rice and peas
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1/4 cup jasmine rice; 1/2 cup water; 1 tbsp fresh ginger, peeled and minced; 1/3 cup frozen peas; 11 oz extra-firm tofu, cut into 1-inch cubes; 1 tbsp cornstarch; 1/4 tsp salt; 1 tsp canola oil; 1 tbsp low-sodium soy sauce; 3/4 tsp rice vinegar; 1 green onion, thinly sliced

Instructions

Prep 20 min · Cook 20 min

In a small saucepan, combine the rice, water, and half the ginger. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes.
While the rice simmers, wrap the tofu cubes in a clean kitchen towel or paper towels and place a heavy plate or skillet on top. Let the tofu press for 15 minutes, then pat completely dry.
Stir the frozen peas into the hot rice and cover for 5 minutes to rest and heat through. Meanwhile, toss the pressed tofu cubes with cornstarch and salt in a bowl until evenly coated.
Heat the oil in a 12-inch nonstick skillet over medium-high heat. Add the remaining ginger and cook for 1 minute until fragrant. Add the tofu in a single layer and cook for 4 minutes, flip, and cook for 4 minutes more. Done when golden and crisp.
Whisk the soy sauce and rice vinegar together. Pour the mixture into the skillet and toss the tofu for 1 minute until the glaze thickens. Plate the rice and peas and top with the tofu and green onions.

Nutrition

Ingredients

Instructions

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