Five Spice Tofu & Snap Pea Stir Fry
From: Ian Seddon's Cookbook
🥘 Ingredients
- long-grain white rice 1 ¼ cup
- Tofu Crumbles 1
- Five Spice Tofu Seasoning 11 tsp
- neutral-flavored oil 2 tbsp
- sugar snap peas 12 oz
- neutral-flavored oil 1 tbsp
- kosher salt ½ tsp
- fat garlic cloves 3
- roasted cashews ¼ cup
- cornstarch 1 tsp
- Stir Fry Sauce ¼ cup
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. Leftover soy sauce and Chinese five spice powder? Try my Braised Tofu or Creamy Coconut Rice with Five Spice Tofu. Storage: Store the tofu & snap peas separately from the rice in the fridge for 3 to 4 days. Reheat the tofu & green beans 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 3. Simply chop it up and toss with the stir fry in the last step.
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1Gather: long-grain white rice . For the five spice tofu: Tofu Crumbles , Five Spice Tofu Seasoning , neutral-flavored oil . For the snap pea stir fry: sugar snap peas , neutral-flavored oil , kosher salt , fat garlic cloves , roasted cashews , cornstarch , Stir Fry Sauce .
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2Start by cooking the rice according to your preferred method; see Cooked White Rice for instructions).
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3Add the Tofu Crumbles to a large bowl. Pat dry any residual moisture. Sprinkle the Tofu Coating Spices on top and use your hands or a silicone spoonula to gently toss the spices with the tofu to coat.
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4Fry 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). 4. While the tofu cooks, prepare the other ingredients. Roughly chop the cashews. If your snap peas have tough pointy ends, trim those off. Stir the cornstarch into the Stir Fry Sauce and whisk well.
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5Stir-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 peas 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.
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6Remove from the heat. Add in the Five Spice Tofu and cashews, tossing gently to coat. Serve over cooked rice.