Honey-Garlic Tofu With Sauteed Broccoli and Sugar Snap Peas

Step 1

Press the tofu: Place the tofu on a flat plate and place another flat plate on top. Weigh the top plate with something heavy, such as a large can of beans, and let it sit at room temperature for about 30 minutes, until some of the water has been pressed out of the tofu (use two sets of plates, if necessary). Pour off the water.

Step 2

Halve each tofu block crosswise, through the equator, into two flat slabs; you should have four slabs. Stack them together, then cut the stack into quarters, so you have 16 pieces total.

Step 3

In a large skillet over medium-high heat, heat 1 tablespoon of the oil until it shimmers. Working in batches, sear the tofu in a single layer, without stirring, until lightly browned and firm, 4 to 5 minutes per side. Flip and cook until browned, another 4 to 5 minutes. Transfer the tofu to a towel-lined plate to drain. Repeat with the remaining tofu, adding more oil, a little at a time, as necessary.

Step 4

While the tofu is cooking, in a small bowl, combine the soy sauce, honey, lemon juice, 1/2 teaspoon of the minced garlic and the scallion (if using) and stir to blend well.

Step 5

When all the tofu is cooked, transfer 4 pieces to a lidded container and refrigerate for the Vegetable Fried Rice (see SECOND MEAL, below). Add tofu from previous batches to the tofu remaining in the pan, and then add the sauce to the pan, pouring it between the slices, and heat until simmering.

Step 6

Reserve half the cooked rice for the leftovers meal. Place the rest in a serving dish and transfer the tofu on top of the rice. Pour the sauce from the pan on top.

Step 7

In another large skillet with a lid over medium high heat, melt the butter. Add the broccoli and sugar snap peas, and season with salt and pepper. Cook, stirring, until the vegetables start to turn a brighter green, about 2 minutes. Add the remaining 1 teaspoon of garlic and cook, stirring, for 1 more minute. Add the water and cover the pan for about 2 minutes. Remove the lid, stir and let any remaining water evaporate; the vegetables should be crisp-tender. Transfer 2 cups of the vegetables to a container and refrigerate for the leftovers meal. Add the remaining vegetables to the tofu and rice and serve.

Step 8

SECOND MEAL: To make the Vegetable Fried Rice, chop the leftover vegetables into 1/2-inch pieces and the reserved tofu into 1/2-inch cubes and set aside. Heat a wok or large skillet over high heat and add 1 tablespoon oil, 1/2 cup chopped carrot, if desired, and the reserved 3 cups of rice. Cook, stirring occasionally, until lightly browned. Add 1 tablespoon minced fresh ginger and 1 teaspoon minced garlic and stir until fragrant, about 1 minute. Drizzle in 1/4 cup of reduced-sodium soy sauce and 2 teaspoons of toasted sesame oil and stir to combine. Add the chopped cooked vegetables and tofu and stir until blended and warm, about 3 minutes. Make some space in the pan and add 2 beaten eggs. Cook, stirring, until scrambled, about 2 minutes, then stir the egg into the rest of the ingredients. Serve hot with chopped scallions, if desired.