Easy Cooking, Great Results
INGREDIENTS
- 1 Cup Della Jasmine Rice
- 2 tablespoons hoisin sauce
- 2 tablespoons low sodium soy sauce
- 1 tablespoon sriracha
- 1 tablespoon sesame oil
- 1/4 teaspoon black pepper
- 2 cloves garlic diced
FOR THE BOWLS
- 1 block extra firm tofu drained, pressed & cubed
- 2 tablespoons corn starch
- Oil to fry tofu
- 6 ounces snap peas
- Green onion and roasted sesame seeds, optional
Step 1
- Cook the Della Jasmine Rice as directed. Mix the sauce ingredients in a bowl and keep it aside. Put cubed tofu and cornstarch in a bowl, gently toss to coat.
Step 2
- Heat oil in a small pot over medium heat for frying tofu. While waiting, heat a small skillet over medium-low heat and add sesame seeds. Toast until they turn light golden. Once the oil is hot enough (356°F), add the tofu and fry until crispy, about 4-5 minutes. Remove the tofu from the skillet.
- Heat a skillet over high heat. Add snap peas, salt, and a splash of water. Cover and steam for 3-5 minutes until they are tender but still crisp. Set aside.
Step 3
- Add tofu and sauce to a skillet over medium heat. Toss until heated through and the sauce is absorbed.
Step 4
- Serve the tofu and veggies over rice, sprinkle with sesame seeds and sliced green onions. Enjoy!