Step 1

Heat the oil in a medium nonstick skillet over medium-high heat, until the oil is very hot but not smoking. Add the tofu cubes and cook for 15 minutes, stirring often, until they are golden brown on all sides. Transfer them to a plate and cover to keep warm.

Step 2

Reduce the heat to medium. Add the garlic (to taste), the green onions (scallions) and sugar snap peas to the (now empty) skillet; cook for 5 to 7 minutes, stirring a few times, until the white parts of the scallions start to get translucent and the peas are heated through.

Step 3

Serve the tofu and vegetable mixture over the rice.