It's not often a bowl of rice and vegetables can bring you to a place of cool meditative spirit, but we think we've hit the sweet spot here. Crunch snap peas and fresh broccoli are adorned by perfectly fried (by you!) tofu. Add in peanuts in droves (sauce and nuts), and a fresh citrus burst brought to you by lime, and we've got peaceful contemplation in a bowl. Nameste.
Line a plate with a paper towel. Cut tofu into ½" dice. Place on towel-lined plate and top with more paper towels and a second plate. Press at least 10 minutes.
While tofu presses, bring a small pot with rice, 1½ cup water, and ¼ tsp. salt to a boil. Reduce to a simmer, cover, and cook until tender, 18-20 minutes.
Remove from burner and fluff rice. Cover again and set aside.
While rice cooks, prepare ingredients.
Prepare the Ingredients
Trim and thinly slice green onions on an angle, keeping white and green portions separate.
Remove strings from sugar snap peas, if necessary.
Cut broccoli into large bite-sized pieces, if necessary.
Halve lime and juice.
Coarsely chop peanuts.
Cook the Vegetables
Place a large non-stick pan over medium heat and add 2 tsp. olive oil.
Add broccoli florets, matchstick carrots, sugar snap peas, and white portions of green onions to hot pan. Stir occasionally until tender, 3-5 minutes.
Season with ¼ tsp. salt and a pinch of pepper. Transfer to a plate and cover with plastic wrap.
Reserve pan; no need to wipe clean.
Cook the Tofu
Return pan used to cook vegetables to medium-high heat and add 3 Tbsp. olive oil. Line a plate with a paper towel.
In a mixing bowl, toss tofu with cornstarch. Add tofu to hot pan and stir occasionally until browned, 5-7 minutes.
Remove from burner and place tofu on towel-lined plate. Season with a pinch of pepper.
Make Peanut Sauce and Finish Dish
In another mixing bowl, combine 2 tsp. lime juice with peanut sauce.
Plate dish as pictured on front of card, topping rice with tofu and vegetables. Drizzle peanut sauce over tofu. Garnish with green portions of green onions and peanuts. Bon appétit!