Ingredients

Difficulty: Easy
Ingredients:
Servings: 2
200 g rice
300 ml water
80 g sugar snap peas
80 g bell pepper (red)
200 g tofu (smoked)
1 tbsp soy sauce
1 tbsp sweet chili sauce
40 g peanuts
salt
vegetable oil for frying
pepper
cilantro for serving

30 Mins Preparation

Nutrition per serving:

Cal Fat Protein Carbs

692 20g 37g 89g

Utensils: saucepan, cutting board, knife, spatula, bowl, cooking spoon, frying pan

Method

Step 1. Add rice to saucepan. Cover with 1.5 parts of water, add salt and bring to a simmer. Reduce to low heat, cover and allow to cook for approx. 10 – 15 min. until fluffy and cooked through. Remove from heat and set aside.

Step 2. Halve sugar snap peas with a diagonal cut, thinly slice bell pepper, and cut tofu lengthwise into even pieces.

Step 3. Heat some vegetable oil in a frying pan over medium heat. Fry tofu slices on each side for approx. 3 – 5 mins. until lightly roasted and crisp.

Step 4. Add tofu, soy sauce, and sweet chili sauce to a bowl. Stir well to evenly coat tofu slices with marinade. Set aside.

Step 5. Add nuts to pan and roast over medium-low heat until golden brown and fragrant. Set aside.

Step 6. Heat some more vegetable oil in frying pan and sauté sugar snap peas and peppers in a pan over medium heat for approx. 5 – 7 min. until lightly roasted. Season with salt and pepper.

Step 7. Add vegetables to tofu and gently stir to combine. Serve with rice. Sprinkle with toasted nuts and, if desired, with fresh cilantro leaves.