Nutrition Facts

Instructions

• STEP 1

  Cut tofu in half along the long side. Sandwich tofu between clean towels or paper towels and place on a baking sheet pan. Place a cutting board with something heavy on top and set aside to press out excess water.

  • 1 (12 oz) pkg extra firm tofu

• STEP 2

  Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a small saucepan. Add water and bring the mixture to a boil over high heat.

  • ½ cup jasmine rice
  • 1 cup water

• STEP 3

  Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce heat to low. Cook rice until liquid is fully absorbed, 15-18 minutes. Once done, remove rice from the heat and let it stand, still covered, for 5 minutes.

• STEP 4

  Meanwhile, wash and dry the fresh produce.

  • 1 lime
  • ½ (8 oz) pkg sugar snap peas
  • ½ bunch radish
  • ½ small pkg fresh mint
  • ½ avocado

• STEP 5

  Juice lime and divide between two small bowls.

• STEP 6

  Peel and mince shallot. Add to one of the bowls with lime juice along with fish sauce, soy sauce, sugar, and crushed red pepper. Whisk to combine the dressing and set aside.

  • ½ shallot
  • 1 tbsp fish sauce
  • 1 tbsp soy sauce
  • 1 tsp brown sugar
  • ¼ tsp crushed red pepper

• STEP 7

  Preheat a skillet over medium-high heat.

• STEP 8

  While the skillet heats up, add soy sauce, additional fish sauce, water, chili-garlic sauce, sugar, and cornstarch to the other bowl with the lime juice.

  • 1 tbsp soy sauce
  • 1 tbsp fish sauce
  • 1 tbsp water
  • 1 tbsp chili-garlic sauce
  • 1 tbsp brown sugar
  • 1 tsp cornstarch

• STEP 9

  Once the skillet is hot, add oil and swirl to coat the bottom. Crumble tofu into large pieces with your fingers and add to the skillet. Cook, stirring occasionally, until tofu is golden brown, 6-8 minutes.

  • 1 tbsp toasted sesame oil

• STEP 10

  Meanwhile, thinly slice snap peas crosswise. Place on a plate.

• STEP 11

  Trim and thinly slice radishes. Add to the plate with the snap peas.

• STEP 12

  Pick mint leaves off the stems; discard stems and roughly chop the leaves. Add to the plate.

• STEP 13

  When the tofu is golden brown, reduce heat to medium, add sauce to the skillet, and gently stir to coat. Cook until sauce thickens slightly and coats tofu, about 30 seconds. Remove from heat.

• STEP 14

  Halve and pit avocado; scoop out with a spoon and large dice the flesh. Add to the plate.

• STEP 15

  Roughly chop cashews and add to the plate.

  • ¼ cup cashews, roasted unsalted

• STEP 16

  To serve, divide rice between bowls; top with tofu, snap peas, radish, avocado, mint, and cashews. Drizzle with dressing as desired and enjoy!