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    Tofu Fried Rice with Sugar Snap Peas

    clock-icon30 minutes
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    Pixicook editorial team

    A delicious and hearty tofu fried rice with the crunch of sugar snap peas, spiced with serrano or Thai chiles and flavored with soy and fish sauces.

    Ingredients for Tofu Fried Rice with Sugar Snap Peas

    units in
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    units in
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    serves
    4 peoplechevron
    serves
    4 peoplechevron

    Soy Sauce

    tablespoons

    Substitute chevron-down

    Asian Fish Sauce

    tablespoons

    Substitute chevron-down

    Firm Tofu, patted dry and cut into 1-inch cubes

    0 oz

    Substitute chevron-down

    Peanut Oil

    tablespoons

    Substitute chevron-down

    Onion, diced

    each

    Substitute chevron-down

    Garlic Clove, minced

    each

    Substitute chevron-down

    Fresh Ginger, grated or minced

    tablespoons

    Substitute chevron-down

    Serrano Or Thai Chiles, seeded and sliced

    each

    Substitute chevron-down

    Napa Cabbage, chopped

    cups

    Substitute chevron-down

    Sugar Snap Peas, trimmed

    cups

    Substitute chevron-down

    Cooked Rice

    cups

    Substitute chevron-down

    Large Eggs, lightly beaten

    each

    Substitute chevron-down

    Lime Juice

    0 from

    Substitute chevron-down

    Fresh Cilantro Or Basil Leaves, for garnish

    to taste

    Substitute chevron-down

    Lime Wedges

    for serving

    Substitute chevron-down

    How to Make 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.

    Pitfalls and tips

    Pressing the Tofu

    Ensure that the tofu is well-pressed to remove excess moisture for a crispy texture.

    High Heat Mastery

    Use high heat for smoky flavors and crisp textures without greasiness.

    Use Day-Old Rice

    Best made with day-old rice to avoid stickiness and achieve the ideal texture.

    Aromatics

    Use shallot, garlic, or ginger to amplify fragrance and flavor depth.

    Batch Cooking

    Cook the tofu separately then add veggies and rice to prevent steaming and ensure direct heat.


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