Minute Chili Garlic Tofu Rice Bowls Flavorful Delight

Ingredients

• 1.5 cups cooked jasmine rice
• 1 block (14 oz) firm tofu, drained and cubed
• 2 tablespoons cornstarch
• 3 tablespoons vegetable oil, divided
• 4 cloves garlic, minced
• 1 tablespoon red chili paste
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 0.5 cup green onions, chopped
• 1 cup snap peas (or your favorite vegetables)
• 0 to taste sesame seeds for garnish

Instructions

1. In a bowl, gently toss the cubed tofu with cornstarch until evenly coated.
2. Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Add the tofu in a single layer and cook for about 5 minutes, turning occasionally, until golden and crispy. Remove from skillet and set aside.
3. In the same skillet, add the remaining 1 tablespoon of oil. Add minced garlic and sauté for about 30 seconds until fragrant. Then, add snap peas and cook for an additional 3-4 minutes until tender-crisp.
4. In a small bowl, mix together chili paste, soy sauce, rice vinegar, and sesame oil. Pour this mixture into the skillet over the vegetables and stir to combine.
5. Return the crispy tofu to the skillet and carefully toss everything together to coat in the sauce. Cook for an additional 1-2 minutes until heated through.
6. Divide the cooked jasmine rice among serving bowls. Top each bowl with the chili garlic tofu mixture.
7. Sprinkle chopped green onions and sesame seeds on top for garnish. Serve immediately and enjoy!