2Tbsp.neutral cooking oilfor example, vegetable or canola
1/2small red cabbagechopped into 1-inch pieces (about 3-4 cups)
2cupssugar snap peasstrings removed
3garlic clovesthinly sliced
1/3cupthinly sliced green onion
Optional garnish: toasted sesame seedsfresh basil
Optional grains or rice noodles for serving
Start by preparing peanut satay sauce by whisking all ingredients in a bowl; set aside.
Next, slice tofu width-wise into 6 slices. Use a kitchen towel or paper towels to gently press each slice to remove excess liquid; cut into 1-inch cubes.
Heat 1 Tbsp. of the oil in a large nonstick skillet over medium-high. Add tofu and cook, untouched, for 3 minutes, until bottom of cubes are golden-brown. Toss, and cook 3 to 5 extra minutes, tossing occasionally, to brown all sides. Season with 1/4 tsp. salt and transfer tofu to a bowl.
Add remaining 1 Tbsp. oil and cabbage to pan. Cook 4 to 5 minutes, tossing occasionally, until softened. Add snap peas and garlic; cook 3 minutes, stirring often, until snap peas are tender. Season with remaining 1/2 tsp. salt. Add tofu back to pan and toss to combine.
Lastly, drizzle peanut satay sauce over stir-fry and top with green onion and additional garnishes of choice. Serve over grains, rice noodles, or as is.