Speedy Peanut Tofu with Snap Peas

1. Prep the Tofu

1. Cut the pressed firm tofu into bite-sized 2 cm (about 3/4-inch) cubes.
2. Pat the cubes thoroughly with paper towels to remove any excess surface moisture.

2. Whisk the Sauce

1. In a small bowl, combine the peanut butter, soy sauce, maple syrup, warm water, and chili flakes (if using).
2. Whisk vigorously with a fork until smooth, glossy, and pourable. Add an extra splash of water if the sauce feels too thick.

3. Crisp the Tofu

1. Heat the neutral vegetable oil in a wide frying pan or skillet over medium-high heat.
2. Add the tofu cubes in a single layer without overcrowding the pan.
3. Fry for 6 to 8 minutes, turning occasionally, until golden-brown and crisp on multiple sides.

4. Cook the Snap Peas & Glaze

1. Toss the trimmed snap peas directly into the pan with the crisped tofu.
2. Stir-fry for 2 to 3 minutes until the peas turn bright vibrant green and become tender-crisp.
3. Turn the heat down to low and pour the peanut sauce over the pan.
4. Stir continuously for 1 minute until the sauce thickens and evenly clings to every piece of tofu and pea.
5. Remove from the heat and serve immediately over warm rice or noodles.