This glazed tofu with sugar snap peas is an excellent weeknight vegetarian dinner. The sweet, sour and spicy flavor from the glaze really kicks the tofu up a notch!
Add the cubed tofu to a zip-top bag. Pour sauce mixture over tofu. Let as much air out of the bag as you can, seal it and massage gently to coat. Let it soak for around 10 minutes.
2 cups extra firm tofu
Heat electric skillet to 375ºF.
Remove the tofu from the sauce (reserve the sauce). Add 1 tablespoon sesame oil to the electric skillet. Add the tofu and fry until golden brown on each side, about 6 minutes. Remove the tofu from the skillet and reserve.
Heat another tablespoon of sesame oil in the skillet and stir fry the vegetables for 3-5 minutes, until crisp-tender.
2 cups snap peas, 1 cup carrot, ½ cup red cabbage
Turn off the skillet heat. Add the reserved tofu and sauce. Mix well.
Serve topped with cilantro. It can be served on its own or over rice or quinoa.
Notes
This recipe can easily be made vegan by substituting the honey in the marinade for agave nectar, maple syrup, or a little white sugar.
It’s best enjoyed immediately but leftovers can be stored in the refrigerator and reheated again for up to 4 to 5 days.