Tofu Stir Fry with Charred Onion

Cut up the onion, dice the tofu and trim snow peas before getting started.

2 cups long-grain white rice
1 teaspoon salt
1 tablespoon sesame seeds
3 tablespoons vegetable oil
1 medium onion, diced in 1/2- to 1-inch pieces
1 pound firm tofu, cut into 1/2-inch cubes
3 tablespoons soy sauce
1 tablespoon vinegar of your choice
1 teaspoon granulated sugar
Hot sauce, to taste
2 teaspoons cornstarch
12 to 16 ounces fresh or frozen trimmed snow peas

Bring 4 cups of water to boil in a medium saucepan over high heat. Add rice and salt. Reduce heat to low, cover and simmer 15 to 20 minutes, or until water is absorbed and rice is tender.

Meanwhile, heat an iron skillet or wok over high heat for 1 minute. Add sesame seeds and stir constantly for 2 minutes or until they are golden brown. Remove to a small dish. Add vegetable oil to the pan and heat several seconds, still over high heat. Add onion and cook, stirring occasionally, until the onion is beginning to get a little charred, about 7 minutes. Add tofu and stir occasionally for 2 minutes to heat it through.

While onion is cooking, combine soy sauce, vinegar, sugar and hot sauce, stirring to dissolve sugar. Add cornstarch, stirring until the mixture is completely blended and no lumps remain.

Add soy sauce mixture to the tofu-onion mixture. Add peas and stir over high heat until peas are barely tender and sauce has thickened, about 3 minutes. Serve over rice sprinkled with sesame seeds. Pass extra hot sauce and soy sauce.

Makes 4 large servings.