Tofu Fried Rice with Sugar Snap Peas

1. Marinate the Tofu

Begin by combining the soy sauce and fish sauce in a large bowl, then add the tofu cubes. Toss them gently to ensure they're evenly coated, allowing the tofu to marinate for about 5 minutes.

2. Fry the Tofu

In a 12-inch skillet or wok, heat 2 tablespoons of oil over medium-high heat. Once hot, add the marinated tofu in a single layer, cooking it without moving for approximately 10 minutes until it develops a golden, crispy exterior. Remove the tofu with a slotted spoon and set aside.

3. Stir-Fry the Aromatics and Vegetables

If needed, add a little more oil to the same skillet. Introduce the diced onion, garlic, ginger, and sliced chiles, cooking them for about 2 minutes until the mixture becomes fragrant. Add the Napa cabbage, sugar snap peas, and cooked rice to the pan, stirring for 2 to 4 minutes until the cabbage wilts and the rice gets golden in spots.

4. Combine and Finish the Dish

Pour in the reserved marinade and continue to cook for another 1 to 2 minutes, allowing the flavors to meld. Push the rice mixture to the side to create a well in the center of the skillet. Pour in the beaten eggs and let them cook until they reach a custardy consistency, stirring gently. Fold in the cooked tofu, ensuring everything is well combined. Finish with a squeeze of lime juice and a sprinkle of fresh cilantro or basil leaves for a burst of freshness.