1 1/2 to 2pounds firm or extra-firm tofu, frozen, squeezed, or just patted dry
1pound snow peas or sugar snap peas, trimmed
2 scallions
3 tablespoons good-quality vegetable oil
Salt and pepper
2 tablespoons chopped garlic
2 tablespoons chopped fresh ginger (optional)
2 small dried chiles (optional)
2 tablespoons soy sauce, or to taste
1 tablespoon toasted sesame seeds
Instructions
Cut the tofu into cubes no bigger than 1-inch. Slice the peas in half lengthwise if you like (pretty, but not necessary). Trim and slice the scallions, keeping the white and green parts separate.
Put 2 tablespoons of the oil in a large skillet over medium-high heat. When it is hot, add the tofu in a single layer, sprinkle with salt and pepper, and cook, undisturbed, until the pieces brown on the bottom and release from the pan, about 5 minutes. Scrape them up with a spatula, toss, and let the tofu sizzle until they’re crisp in places, just a couple of minutes more; transfer to a plate.
Add the remaining 1 tablespoon oil to the skillet and return it to high heat. Immediately add the scallion whites, garlic, and the ginger and chiles if you’re using them and cook, stirring, for about 10 seconds. Add the peas and 1/2 cup water. Cook, stirring and scraping up any browned bits, until the peas turn bright green and most of the water has bubbled away, just a minute or 2. Add the tofu and soy sauce and remove from the heat. Stir in the scallion greens and the sesame seeds, if you’re using them. Taste and adjust the seasoning and serve.