Sticky sesame tofu and snow peas

I love making delicious food that you could get in a Chinese restaurant, especially since I can't just go into some corner Chinese place and order up some sesame tofu or General Tso chicken or egg rolls. Kelly is mostly a vegetarian so I wanted to make tofu, crispy in some sort of soy-sticky sauce. This was a hit, and is best when eaten right away when the tofu is still crispy. 

Sticky sesame tofu

2 blocks extra firm Mori-nu tofu

1/2 c cornstarch

oil for frying

1/4 c honey (or brown sugar if you're vegan)

1/4 c soy sauce (gf)

1/4 c rice vinegar

1 chopped up hot chili, or 1 t chili flakes

2 T sesame oil

3 cloves garlic, minced

3/4" piece of ginger, skinned and grated

sesame seeds

Open the boxes of tofu and cut them in half the long way, to make two thinner blocks of tofu. Press between paper towels, and balance a plate or book on top, whie you make the sauce. Combine honey, soy sauce, vinegar, chili, sesame oil, garlic and ginger in a small pan. Cook over medium heat until slightly thickened and sticky. Cut the tofu into cubes, dust with cornstarch, and fry in batches. Drain on paper towels. 

Snow peas

1 t sesame oil

2 c snow peas (or more)

2 cloves garlic, minced

2 T water

1 T soy sauce

1 T rice wine vinegar

Heat oil in a sauce pan. Cook the garlic until fragrant, add snow peas and water, and cover and cook for 2 minutes. Remove lid, add soy sauce and vinegar, and cook 2 more minutes. 

To assemble:

In a bowl or on a plate, place a mound of rice. Put tofu on top, pour sauce over, sprinkle with sesame seeds, and serve with snow peas!