Hot and Sour Seared Tofu With Snap Peas

By Melissa Clark

Updated Feb. 29, 2024

Hot and Sour Seared Tofu With Snap Peas
Kate Sears for The New York Times. Food Stylist: Barrett Washburne.
Total Time
20 minutes
Rating
4(951)
Comments
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Impatience was the main reason I failed at searing tofu. For years, I had given in to the temptation to poke it, turn it, examine it, annoy it. Then I finally learned that, like any very moist ingredient (fish, mushrooms, tomatoes), the less you bother it, the browner and crisper it will get.

Once I figured that out, searing tofu was easy. These days it’s a fixture in our something-quick-for-dinner arsenal. In this recipe, I stir-fry it with sliced sugar snap peas. But any vegetable cut into small pieces (asparagus, mushrooms, broccoli, zucchini, green beans) works well, too.

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Ingredients

Yield:2 to 3 servings
  • 1(14-ounce) package extra-firm tofu
  • 4large garlic cloves, grated
  • 2small jalapeño chiles, seeds and veins removed if desired, thinly sliced
  • 1½tablespoons soy sauce
  • 1½teaspoons grated ginger root
  • 1½tablespoons fresh lime juice, more to taste
  • 1½teaspoon toasted sesame oil, more for drizzling
  • 1½teaspoons fish sauce (or more soy sauce, or use coconut aminos or Yondu sauce)
  • 1teaspoon honey
  • 2tablespoons peanut oil, more if needed
  • 6ounces sugar snap peas, trimmed and thinly sliced
  • 3scallions, thinly sliced
  • Sesame seeds, for serving
  • Cooked rice, for serving
  • Chopped cilantro or basil, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (3 servings)

362 calories; 19 grams fat; 3 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 7 grams polyunsaturated fat; 35 grams carbohydrates; 4 grams dietary fiber; 6 grams sugars; 18 grams protein; 699 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Drain tofu, wrap it with a clean dish towel or several layers of paper towels and place on a rimmed plate; top with another plate and a weight (a can works). Let drain further.

  2. Step 2

    Meanwhile, make the sauce: In a small bowl, combine garlic, chiles, soy sauce, ginger, lime juice, sesame oil, fish sauce and honey.

  3. Step 3

    Unwrap tofu and cut crosswise into ¾-inch-thick slices. Pat slices dry.

  4. Step 4

    Heat a large skillet over high heat until very hot, about 5 minutes. Add peanut oil and let heat for 30 seconds, then carefully add tofu. Don’t touch tofu for 2 to 3 minutes, letting it sear until golden brown. Flip and sear for another 2 to 3 minutes. Move tofu to one side of pan (or stack pieces on top of one another to make room in pan), then add sugar snap peas, scallions and, if needed, a few drops more peanut oil. Stir-fry vegetables until they start to soften, 1 to 2 minutes. Add sauce and stir well, cooking until peas are done to taste, another minute or two. Spoon sauce all over tofu, unstacking it if necessary.

  5. Step 5

    Sprinkle sesame seeds over tofu and vegetables and serve over rice, sprinkled with cilantro or basil.

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Ratings

4 out of 5
951 user ratings
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Comments

KathyF

I veganized this by swapping agave for the honey and using equal parts (additional) soy and lime instead of fish sauce. I also increased the recipe by half, to serve 4, with extra for lunch the next day. And then I made some extra sauce for drizzling over the plated dish, because the sauce really got absorbed during that last stir-fry and because it's so good! We all loved it. I'll definitely make it again, and the sauce is going into my "must-memorize" list for emergency stir fries.

Diane Kay

I drain tofu by putting it on a clean cutting board that is slanted enough to drain directly into sink -- to do this put a saucer (or any item) under one end. Put a few heavy plates on top the tofu cube. No need for towels this way, the water flows out in about 20 minutes.

Doug Mc

I cooked this today and it worked out very well. I served it over brown rice which was given its own interesting smoky flavor with the addition of a teabag of lapsang souchong tea to the rice as it simmered. I will make this again!

Colleen

Followed others' suggestions to go easy on the lime, double the sauce, use more honey & ginger, and per Melissa Clark, resisted the urge to mess with the tofu & just let it sear. Husband loved it, asked when we're having it again. It's a keeper!

frances w

Quick —use dried Chile flakes

E.V.

I doubled the sauce except for the lime, and only used half a jalepeno to avoid too much heat for the kids. Replaced most of the sesame oil with peanut oil. The sugar snap peas turned out great -- next time I'll do more of them. I needed to cook the tofu 4 min per side to get it golden, but it turned out unpleasantly chewy and lacking flavor. Probably user error, but maybe next time I'll just dice it and stir-fry the tofu along with the veggies so it soaks up the sauce more?

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