Crispy Tofu Stir-Fry

Ingredients

Steps

1. Step 1

   Cut the tofu into bite-sized pieces and place them in a shallow dish. In a small bowl, mix together 2 tbsp cornstarch, 1 tsp salt, and 1/2 tsp black pepper. Toss the tofu pieces in the cornstarch mixture until they are evenly coated.

   • 1 blockextra-firm tofu
   • 2 tbspcornstarch

2. Step 2

   Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add the tofu pieces and cook until they are golden brown and crispy, about 3-4 minutes per side. Remove the tofu from the skillet and set it aside on a paper towel-lined plate.

   • 2 tbspvegetable oil
   • 1 blockextra-firm tofu

3. Step 3

   In the same skillet, add the remaining 1 tbsp vegetable oil. Add the sliced red bell pepper and cook until it is tender, about 2-3 minutes. Add the snap peas and cook for an additional 2 minutes.

   • 2 tbspvegetable oil
   • 1red bell pepper
   • 1 cupsnap peas

4. Step 4

   In a small bowl, whisk together 2 tbsp tamarind paste, 1 tbsp fish sauce, and 1 tbsp brown sugar. Pour the sauce into the skillet and bring it to a simmer. Cook for 1-2 minutes, until the sauce has thickened slightly.

   • 2 tbsptamarind paste
   • 1 tbspfish sauce
   • 1 tbspbrown sugar

5. Step 5

   Add the cooked tofu back into the skillet and stir to coat with the tamarind sauce. Cook for an additional 1-2 minutes, until the tofu is well coated.

   • 1 blockextra-firm tofu

6. Step 6

   Serve the crispy tofu and vegetables over a bed of steamed jasmine rice. Garnish with roasted peanuts and serve immediately.

   • 1 ½ cupjasmine rice
   • ¼ cuproasted peanuts