Dredging tofu in cornstarch and frying adds a delicious crispy exterior, adding a perfect surface for the sticky-sweet sauce along with tender veggies. This dish is fun, fast and easy play on delicious take-out.
Sprouted Brown Rice
Red Bell Pepper
Sugar Snap Peas, trimmed
Red Onion, sliced
Chili Garlic Sauce(ContainsSulphites/Sulfite)
Hoisin Sauce(ContainsSoy/Soja, Sulphites/Sulfite, Sesame/Sésame, Mustard/Moutarde)
Salt and Pepper*
Peel the ginger using a spoon's edge — you'll be able to maneuver around the knobbly bits more easily!
Using a strainer, rinse the rice. In a medium pot, combine the rice with 1 1/2 cups water. Bring to a boil over high heat, then reduce the heat to medium-low. Cover and simmer until the rice is tender, 25-26 min. Remove from the heat and drain any excess water.
Meanwhile, wash and dry all produce.* Core and thinly slice the bell pepper into 1/4-inch slices. Peel, then mince or grate 1 tbsp ginger. Roughly chop the cilantro. Pat the tofu dry with paper towel, then cut into 1/2-inch cubes. In a medium bowl, combine the tofu and cornstarch. Toss to coat completely. Season with salt and pepper.
Heat a large non-stick pan over medium-high heat. Add a drizzle of oil, then the tofu. Pan fry, turning the cubes occasionally, until crispy and golden-brown all over, 7-8 min. Transfer the tofu to a plate and set aside.
Add another drizzle of oil to the same pan, then the onions and peppers. Cook, stirring occasionally, until the peppers start to soften, 2-3 min. Add the snap peas and ginger. Cook, stirring often, until the snap peas are tender-crisp, 2-3 min.
Add the hoisin sauce, honey and as much chili-garlic sauce as you like to the pan. Cook, stirring, until the veggies are coated and the mixture is warmed through, 1-2 min.
Fluff the rice with a fork and stir in the cilantro. Divide between plates and top with the veggies and tofu.