Crispy Tofu Rice Bowl

Make the pickled snap peas: In a heatsafe jar, combine the Sugar Snap Peas (2 1/3 cups), sliced Scallion (1 bunch) whites, and Fresh Ginger (1 in).

Make pickling liquidI: in a medium saucepan over medium high heat, combine the Water (1 cup), Rice Vinegar (1/2 cup), Granulated Sugar (4 Tbsp), and Kosher Salt (1 Tbsp). Bring the mixture to boil and cook until the sugar and salt are completely dissolved. Pour the pickling liquid over the snap peas and let cool completely before storing in the refrigerator for up to 1 week.

Make the crispy tofu: Place the Firm Tofu (1 lb) and Corn Starch (1/2 cup) in a large mixing bowl and toss to coat completely. Heat a large skillet over medium heat and add the Neutral Oil (2 Tbsp). Once the oil is shimmering, place the tofu in the skillet and cook until golden brown and crispy on all sides. Remove the crispy tofu to a wire rack and season with Kosher Salt (to taste).

Make the peanut sauce: In a large skillet over medium heat, add the Neutral Oil (1 Tbsp), Garlic (2 cloves), and Fresh Ginger (1 in). Cook until fragrant then add the Chunky Peanut Butter (4 Tbsp), Brown Sugar (2 Tbsp), Tamari Soy Sauce (2 Tbsp), and Sambal (1 Tbsp). Cook until thickened, then add the Lime (1) juice. If the sauce is too thick, add in the Water (1 Tbsp) a little bit at a time until your desired consistency.

Assembly: Serve the crispy tofu over steamed White Rice (to taste) and drizzle with the peanut sauce. Add the pickled snap peas, diced Mangoes (to taste), scallion greens, Salted Peanuts (to taste), and Limes (to taste) wedges.