Crispy Tofu and Snap Pea Bowls with Sweet Soy Glaze

These crispy tofu and snap pea bowls are a perfect balance of sweet, savory and tangy flavors. Golden tofu and tender-crisp snap peas are coated in a glossy sweet soy glaze, then served over buttery jasmine rice. A quick pickled cucumber adds brightness, while roasted peanuts and fresh cilantro bring crunch and freshness.

This recipe comes together in just 30 minutes, making it an ideal weeknight dinner. The combination of textures and Southeast Asian-inspired flavors will keep you coming back for more. Serve it as a hearty main dish or a satisfying lunch.

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Ingredients

2 ounce Lemongrass PureeView ingredient guideLike ingredientDislike ingredient

2 tablespoon CornstarchView ingredient guideLike ingredientDislike ingredient

5 teaspoon Rice Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 unit TofuView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

2 ounce Garlic-Ginger Scallion PasteView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

4 ounce Sugar Snap PeasView ingredient guideLike ingredientDislike ingredient

1 unit Chili PepperView ingredient guideLike ingredientDislike ingredient

0.5 ounce PeanutsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings) and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to use. While rice cooks, wash and dry produce. Trim and thinly slice cucumber into rounds. Open and drain tofu; press out excess water with paper towels. Halve crosswise, then stand tofu upright and halve vertically. Lay flat and cut into ¾-inch cubes. Trim and remove strings from snap peas. Thinly slice chili, removing seeds for less heat. Roughly chop cilantro.
2. In a small bowl, combine cucumber, vinegar, 1 tsp sugar (2 tsp for 4 servings) and a pinch of salt. Set aside to pickle.
3. Place tofu in a large bowl; season with salt and pepper. Add cornstarch and garlic powder; toss until evenly coated. Heat a large drizzle of oil in a large pan over medium-high heat. Add tofu in a single layer and cook until golden and crispy, 1-3 minutes per side. (For 4 servings, work in batches, adding more oil per batch.) Transfer to a paper-towel-lined plate. Wipe out pan.
4. Heat a drizzle of oil in the same pan over medium-high heat. Add snap peas and as much chili as you like; cook, stirring occasionally, until snap peas are browned and mostly tender, 2-4 minutes. Reduce heat to low; stir in sweet soy glaze, lemongrass puree and garlic-ginger scallion paste. Cook, stirring constantly, until veggies are tender and sauce has thickened, 1-2 minutes. Taste and season with salt and pepper if desired.
5. Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings) until melted.
6. Divide rice between bowls. Top with sweet soy snap peas and tofu; garnish with peanuts and cilantro. Serve with pickled cucumber (drained) on the side.

Recipe Tips

FAQ

Can I use a different protein instead of tofu?

Yes, you can substitute tofu with chicken, shrimp or tempeh. Adjust cooking times accordingly.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat rice and tofu in a pan or microwave.

Can I make this gluten-free?

Yes, use tamari or coconut aminos instead of sweet soy glaze and ensure all other ingredients are gluten-free.