Love This Recipe?
A fun southeast Asian inspired rice bowl with bright pops of citrus, pickled veggies and a delicious peanut sauce.

Gabi Chappel
Next Level Chef Season 3 winner, Gabi Chappel, continues her culinary journey under mentor Gordon Ramsay in this brand new, original cooking show.
https://www.youtube.com/playlist?list=PLJo-G1syw_kTz83V9flzI9qntNI8RwDEB
30MINS
Total Time
Ingredients
Servings
2
us / metric
Pickled Snap Peas

2 1/3 cups
Sugar Snap Peas

1 bunch
Scallion
white and green parts separated and thinly sliced

1 in
Fresh Ginger, peeled, thinly sliced

1 cup
Water

1/2 cup
Rice Vinegar

4 Tbsp
Granulated Sugar

1 Tbsp
Kosher Salt
Crispy Tofu

1 lb
Firm Tofu, pressed, cubed

1/2 cup
Corn Starch

2 Tbsp
Neutral Oil

to taste
Kosher Salt
Peanut Sauce

1 Tbsp
Neutral Oil

2 cloves
Garlic, minced

1 in
Fresh Ginger

4 Tbsp
Chunky Peanut Butter

2 Tbsp
Brown Sugar

2 Tbsp
Tamari Soy Sauce

1 Tbsp
Sambal

1
Lime, juiced

1 Tbsp
Water
1-2 Tbsp, as needed
Assembly

to taste
Steamed White Rice

to taste
Roasted Salted Peanuts

to taste
Limes, cut into wedges

to taste
Diced Mangoes