So this is a fun description to write: The tofu gets the bang bang from the boom boom. Relax, Home Chef isn't suddenly hiring three-year-olds to write their descriptions. The tofu, which you'll fry to crispy delight, is topped with feisty boom boom sauce mixed with sesame oil. Maybe it's more like: tofu gets the bang bang from the boom boom sesame. No, tofu gets bang bang from the boom boom says you! We crack ourselves up.
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You Will Need
Large Non-Stick Pan
Before You Cook
Cook the Rice
Bring a medium pot with rice, 1½ cups water, and ¼ tsp. salt to a boil over medium-high heat.
Cover, reduce heat to low, and simmer until rice is tender, 18-20 minutes.
Remove from burner.
While rice cooks, prepare ingredients.
Prepare the Ingredients
Cut tofu into 1" dice. Pat tofu very dry.
Remove strings from sugar snap peas, if necessary. Halve lengthwise.
Trim and thinly slice green onions.
Coat the Tofu
Place tofu in a mixing bowl with cornstarch and toss to coat.
Fry the Tofu
Place a large non-stick pan over medium-high heat and add 3 Tbsp. olive oil. Add tofu to hot pan and stir occasionally until golden brown, 6-8 minutes.
Transfer tofu to another mixing bowl and toss with half the chili and cumin rub. Taste, and add more rub if desired.
Reserve pan; no need to wipe clean.
Cook the Vegetables
Return pan used to fry tofu to medium-high heat. Add snap peas, slaw mix, green onions (reserving a pinch for garnish), and ¼ tsp. salt to hot pan. Stir occasionally until crisp-tender, 2-3 minutes.
Remove from burner.
In another mixing bowl, combine boom boom sauce and sesame oil.
Plate dish as pictured on front of card, topping rice with tofu and vegetables and drizzling with boom boom-sesame sauce. Garnish with sesame seeds and reserved green onions. Bon appétit!