Tofu is one of those it seems like should be integral to any vegan diet, but the fact is that many vegans and people just don’t love tofu no matter how much protein it contains. Perhaps it the texture, maybe the lack of flavor, or something else; however I am pretty sure this recipe can make anyone change their mind at least a little about tofu. It comes out crispy and caramelized with a sweet and salty sauce that pairs great with the snap peas. Serve it up with some brown rice, soba noodles, or quinoa for a complete meal.

Ingredients

20 oz. extra firm tofu

1 medium red onion, sliced

3 tsp. sesame oil

2 tsp. vegetable or safflower oil

1/2 tsp. salt

1/2 tsp. black pepper

2 garlic cloves, minced

1 tbsp. low-sodium soy sauce

1 tbsp. brown sugar

1 tbsp. white vinegar

1/2 cup vegetable broth

3 cup sugar snap peas, trimmed

2 tbsp. sesame seeds

Cooking Directions

Press the tofu dry using a towel, paper towels, or tofu press. Cut into 1 inch chunks. Season with salt and pepper. Whisk the vegetable broth, brown sugar, garlic, soy sauce, and white vinegar together and set aside. Add the onion, sesame oil, and vegetable oil to a skillet. Add the tofu in a single layer. Cook one side until crispy, about 3-4 minutes. Flip over and cook until the otherwise is crispy as well. Add the sugar snap peas and brown sugar soy mixture to the skillet. Cook for 4-5 more minutes until sauce thickens and sprinkle with sesame seeds.

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