Snow Pea Sesame Stir Fry
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INGREDIENTS
- 3 cups water**
- 2 tablespoons mirin*
- 1 teaspoon rice vinegar*
- 1 Tablespoon brown sugar
- 2 teaspoons cornstarch
- 2 Tablespoons peanut oil, used in two steps
- 3/4 teaspoon crushed red pepper flakes
- 1 package firm tofu
- 3 shallots
- 2 garlic cloves, peeled
- 1 pound snow peas
- 1 Tablespoon white sesame seeds
- 2 cups white basmati rice
- 1/4 cup tamari*
- *Sauce Mix
- ** Not Included
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INSTRUCTIONS
In a large pot, put up 3 cups of water to boil. Meanwhile, rinse and dry the snow peas; mince the garlic. Drain the tofu and chop it into 1 inch cubes. Peel and chop the shallots.
In a medium bowl, whisk together the sauce mix, brown sugar, cornstarch, and red pepper flakes, and set aside. Add rice to the boiling water, then cover, reduce the heat, and simmer for about 10-15 minutes or until the rice is fully cooked. Watch closely that the water doesn't boil over.
Heat a medium saucepan over high heat with one Tablespoon of the peanut oil. Once hot and smoking add the cubed tofu, flipping frequently for about 3 minutes or until the tofu is evenly browned and crispy on all sides. Remove the tofu from the pan and set aside.
Reduce heat to medium and add the remaining 1 Tablespoon of peanut oil. Add shallots and garlic, cooking for about 1 minute. Add the peas and sesame seeds, stir frequently, and continue cooking for about 5 minutes or until the peas have softened and taken on a bright green color.
Add the tofu and sauce back into the pan and sauté until the sauce has slightly thickened, about 2 minutes. Serve warm over rice. Enjoy!
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