So let’s talk tofu for a minute. First, let’s just acknowledge that it isn’t everyone's’ cup of tea. Some people hate the texture, some people think it smells weird, the taste isn’t for everyone but I would argue that prepared correctly it can be pretty tasty. For me that means crispy on the outside, packed with some yummy and spicy flavors, and paired with something with crunch like sugar snap peas. Still not with me? Just substitute chicken or shrimp for the tofu in this recipe and you are good to go. It will still taste great. You could even use both to please tofu lovers and haters in the same house.
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Sesame Tofu and Sugar Snap Peas
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- 20 oz extra firm tofu
- 1/2 cup red onion, sliced
- 2 tsp sesame oil
- 2 tsp vegetable oil
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 U garlic cloves, minced
- 1 tbsp low-sodium soy sauce
- 1 tbsp brown sugar (Stevia for low carb)
- 1 tbsp white vinegar
- 1/2 cup vegetable broth
- 3 cup sugar snap peas, trimmed
- 1 tbsp sesame seeds
Rinse the tofu and press dry using a towel or paper towels. Cut into 1 inch chunks. Season with salt and pepper.
In a small bowl, whisk the vegetable stock, brown sugar, garlic, soy sauce, and white vinegar together. Set aside.
Add the onion, sesame oil, vegetable oil to a skillet. Add the tofu in one single layer and cook until crispy, about 3-4 minutes. Flip over and cook until the otherwise is crispy as well.
Add the sugar snap peas and brown sugar soy mixture.
Cook for an additional 4-5 minutes until sauce thickens. Sprinkle with sesame seeds and serve.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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