Nickel Allergy Friendly Black Pepper Tofu Rice Bowls with Snow Peas
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Learn more →Ingredients
4 servings
For the rice
- 1 ½ cups jasmine rice
- 2 ¼ cups water
- ½ tsp salt
For the tofu
- 1 block (14 oz) extra-firm tofu
- 3 tbsp cornstarch
- ½ tsp salt
- 3 tbsp neutral oil (such as canola or vegetable oil), divided
For the sauce
- 3 tbsp soy sauce
Chef's tipCoconut aminos are sweeter and less salty; taste and adjust the seasoning. - 1 tbsp oyster sauce
- 1 tbsp rice vinegar
- 1 tbsp toasted sesame oil
- 1 tbsp honey
- 1 ½ tsp freshly cracked black pepper
- 1 tsp cornstarch
For the stir-fry
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 8 oz snow peas, trimmed
- 4 scallions, white and green parts separated, thinly sliced
For serving
- 1 tsp sesame seeds (optional)
Can be omittedsesame seeds
Instructions
- 1
Drain the tofu and press it firmly between several layers of paper towels, placing a heavy skillet or cutting board on top, for 15 minutes until most of the surface moisture is removed. Cut the pressed tofu into 1-inch cubes.
- 2
Combine the jasmine rice, water, and salt in a medium saucepan. Bring to a boil over high heat, then reduce to the lowest heat setting, cover, and cook for 15 minutes until all the water is absorbed and the rice is tender. Remove from heat and let steam, covered, for 5 minutes.
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