Herbed Tofu and Sugar Snap Peas Stir-Fry with Brown Rice
A quick, lively stir-fry inspired by pan-Asian flavors, featuring airy tofu, crisp sugar snap peas, and fragrant herbs tossed with a tangy soy glaze. The brown rice rounds the plate with heartiness and color, making a balanced, single-serving meal.
- Prep Time: 10 min
- Cook Time: 12 min
Servings:
2 servings
(originally 1 serving)Ingredients(scaled)
- 240 grams firm tofu, pressed and cubed
- 2 cup cooked brown rice
- 2 cup sugar snap peas, trimmed
- 2 tablespoon vegetable oil
- 2 clove garlic, minced
- 2 teaspoon grated ginger
- 2 tablespoon soy sauce
- 2 teaspoon rice vinegar
- 2 1/2 teaspoon sesame oil
- 2 green onion, sliced
- 2 tablespoon chopped fresh cilantro
- 2 Pinch red pepper flakes (optional)
Instructions
- Heat oil in a skillet over medium heat; add tofu and cook until golden, 3-4 min per side.
- Add garlic and ginger; sauté 30 seconds until fragrant. Toss in sugar snap peas and stir-fry 2-3 min until bright green.
- Stir in soy sauce, rice vinegar, and sesame oil; cook 1 min and finish with green onion, cilantro, and optional red pepper flakes.
- Serve over warm brown rice; garnish with extra cilantro if desired.
Chef’s Pro Tips
- Press tofu to remove moisture for crisper edges.
- Add a splash of pickle juice for brightness if desired.
Serving Suggestions
Pair with steamed broccoli or a side of steamed edamame for extra greens.
Storage Instructions
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently on the stove.
Nutritional Estimates
Per serving · 2 servings total
| calories | 410 |
|---|---|
| protein | 20 |
| carbs | 60 |
| fat | 12 |
| fiber | 6 |
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