Five Spice Tofu & Snap Pea Stir Fry (Easy Weeknight)

Name: Five Spice Tofu & Snap Pea Stir Fry (Easy Weeknight)
Prep time: 30 min
Yield: 4 servings
Ingredients: 1 super-firm tofu; 1 ½ tbsp potato starch or arrowroot powder; 1 tsp onion powder; 1 tsp garlic powder; 1 tsp Chinese five spice powder; ½ tsp organic cane sugar; 1 ½ tsp kosher salt; 2 tbsp neutral-flavored oil; 2 tbsp agave nectar or pure maple syrup; 2 tbsp soy sauce or tamari; 1 inch ground ginger; ½ tsp ground white pepper or black pepper; 0.25-0.5 tsp Sichuan chili flakes or red pepper flakes; 1 tsp cornstarch; 12 oz sugar snap peas; 1 tbsp neutral-flavored oil; ½ tsp kosher salt; 3 fat garlic cloves; ¼ cup roasted cashews; 4 Cooked rice to serve

👥 4 servings

🍽️ main

⏱️ Prep: 30 minutes

🥗 Vegan

🗣️ English (detected)

#main #five #spice #tofu #vegan #meal-prep

From: Ian Seddon's Cookbook

🥘 Ingredients

super-firm tofu 1
potato starch or arrowroot powder 1 ½ tbsp
onion powder 1 tsp
garlic powder 1 tsp
Chinese five spice powder 1 tsp
organic cane sugar ½ tsp
kosher salt 1 ½ tsp
neutral-flavored oil 2 tbsp
agave nectar or pure maple syrup 2 tbsp
soy sauce or tamari 2 tbsp
ground ginger 1 inch
ground white pepper or black pepper ½ tsp
Sichuan chili flakes or red pepper flakes 0.25-0.5 tsp
cornstarch 1 tsp
sugar snap peas 12 oz
neutral-flavored oil 1 tbsp
kosher salt ½ tsp
fat garlic cloves 3
roasted cashews ¼ cup
Cooked rice to serve 4

📝

If using extra-firm tofu, start the recipe by pressing the tofu. Drain the tofu, then slice the tofu vertically into 4 slabs; cover them with a few paper towels or a thin dish towel, then weigh them down with your heaviest cookbook. Press for 10 to 15 minutes. Alternatively, use a tofu press (don’t slice the tofu into slabs first). While your tofu is pressing, mix the tofu spices and measure out the other ingredients. If you bought green beans, trim and halve them. Cook them the same as listed for snap peas in the recipe, or for a minute or two longer if needed. If you don’t have leftover rice or ready-to-heat rice, cook 1 1/4 cup dry rice (see Cooked White Rice for instructions). Storage: Store the tofu & snap peas separately from the rice in the fridge for 3 to 4 days. Reheat the tofu & snap peas in a nonstick pan with a touch of oil over medium heat until heated through and a bit crispy again. To reheat rice, add it to a microwave-safe bowl, toss in a couple ice cubes, cover the bowl, and microwave until heated through. (The ice keeps the rice tender.) Top with a dash of soy sauce and vinegar as desired. Nutrition boost: Add in thinly sliced water chestnuts or sliced red/orange/yellow bell pepper with the snap peas, or stir in some mung bean sprouts right before serving. Shortcut: If you bought pre-baked tofu, skip step 4. Simply chop it up and toss with the stir fry in the last step.

1

For the five spice tofu: super-firm tofu , potato starch or arrowroot powder , onion powder , garlic powder , Chinese five spice powder , organic cane sugar , kosher salt , neutral-flavored oil . For the stir fry sauce: agave nectar or pure maple syrup , soy sauce or tamari , ground ginger , ground white pepper or black pepper , Sichuan chili flakes or red pepper flakes , cornstarch . For the snap pea stir fry: sugar snap peas , neutral-flavored oil , kosher salt , fat garlic cloves . For the for finishing:: roasted cashews , Cooked rice to serve .
2

Crumble the tofu into small pieces, about the size of a large blueberry.
3

In a small bowl, stir together the potato starch, onion powder, garlic powder, five spice, sugar, and 1 1/2 tsp kosher salt.
4

Add the tofu crumbles to a large bowl. Sprinkle the spices on top and use your hands or a silicone spoonula to gently toss the spices with the tofu to coat.
5

Fry the Five Spice Tofu. Heat 2 tbsp oil in a large nonstick frying pan over medium-high heat. Once shimmering, add the seasoned tofu and spread out in a single packed layer as best you can. Cook for 2-3 minutes undisturbed. Flip and continue cooking for a total of 10 minutes, stirring only every 2 minutes, until most of the tofu is browned. If the tofu starts to char, lower the heat to medium. Add the tofu back to the bowl (or a plate).
6

While the tofu cooks, prepare the other ingredients. Mix together all the ingredients for the Stir Fry Sauce, whisking well; taste, adding more ginger as desired. Roughly chop the cashews. If your snap peas have tough pointy ends, trim those off. Reheat the rice as needed.
7

Stir-fry the snap peas. Wipe out the pan and return the pan to somewhere between medium-high and high heat. Add 1 tbsp oil. Once the oil just starts to smoke, add the snap peas (be careful of oil splatter!) and season with 1/2 tsp salt. Spread out in a single layer as much as possible and cook undisturbed for 1 minutes , or until some beans start to blister. Cook for a total of 3 to 4 minutes, tossing only every 1 minute to allow charring. When they’re almost done, add the garlic and stir-fry for just 10 seconds. Add in the Stir Fry Sauce and toss to combine, simmering until the sauce thickens enough to coat the back of a spoon.
8

Remove from the heat. Add in the Five Spice Tofu and cashews, tossing gently to coat. Serve over cooked rice.

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