Cut up the onion, dice the tofu and trim snow peas before getting
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.
Yield: 4 large servings
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