For the Sauce
- 3 tbsp. white miso paste
- 2 tbsp. rice vinegar
- 2 tbsp. water
- 1 tbsp. soy sauce
- 1 tbsp. maple syrup
- 1 tbsp. sesame oil
- 2 tsp. sriracha or other hot sauce
For the Crispy Tofu
- 1 lb. extra firm tofu drained, pressed for at least 20 minutes, and cut into 1 inch cubes
- 2 tsp. vegetable oil
For the Veggie Stir-Fry
- 2 tbsp. vegetable oil
- 2 garlic cloves minced
- 2 tsp. fresh grated ginger
- 4 cups sugar snap peas
- 1 red bell pepper sliced into strips
For Serving
- 2 scallions chopped
- 1-2 tsp. sesame seeds
- cooked rice
Make the Sauce
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Whisk all ingredients together in small bowl. Set aside.
Make the Crispy Tofu
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Coat the bottom of a large skillet with oil and place over medium heat. Add tofu cubes in a single layer. Cook until browned on bottoms, about 5 minutes, flip and cook another 5 minutes. Remove from skillet and transfer to a plate.
Make the Veggie Stir-Fry
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Add oil to skillet and raise heat to high. Add garlic, ginger, sugar snap peas and bell pepper strips. Stir-fry until veggies are tender-crisp, about 3 minutes. Lower heat to medium-high and add tofu and sauce. Cook 1 minute more, flipping frequently to distribute ingredients.
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Serve with rice and top with scallions and sesame seeds.