- 12-ounce (340g) package of extra-firm tofu
- 2 tablespoons tamari or soy sauce
- 2 tablespoons honey
- 1/4 cup water
- 1 teaspoon cornstarch or tapioca starch
- 3 tablespoons safflower oil (or any high-heat oil), divided
- 1/3 cup sliced yellow onions
- 3 bird’s eye chilis, sliced
- 1-inch piece of ginger, sliced
- 12 ounces (340g) green beans, ends trimmed
- 8 ounces (225g) sugar snap peas, stringed
- 1/2 large red bell pepper, sliced
- 1/2 cup (70g) roasted peanuts
- 1 scallion, sliced
- red pepper flakes for topping (optional)
- Take the tofu out of the package and wrap it around a layer of paper towels. Let it sit on the counter for 10 to 15 minutes. Then, cut the tofu into cubes.
- In a small bowl, mix the soy sauce (or tamari), honey, water and cornstarch. Set that aside.
- Heat 1 1/2 tablespoons of oil in a large sauté pan or a wok over medium-high heat. Add the tofu cubes and fry them for 5 to 6 minutes, flipping them occasionally to sear the other sides. Sprinkle a pinch of salt over the tofu. Transfer the tofu to a plate and set that aside.
- Add the remaining 1 1/2 tablespoons of oil into the pan and add the onions. Let the onions cook for 2 minutes, then add the ginger and chilis and cook until fragrant, about 30 seconds to a minute.
- Mix in the green beans, sugar snap peas, bell pepper and a pinch of salt, and cook for 4 to 5 minutes. Add the fried tofu and peanuts and stir to combine. Give the soy sauce mixture a quick stir and pour it into the pan. Let the sauce thicken for 30 seconds and stir to coat the vegetables and tofu. Add the sliced scallions and stir to incorporate. Season with more salt to taste and garnish with red pepper flakes, if you like.
- Serve immediately with rice.
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