Sesame Tofu & Snap Pea Stir-Fry with Basmati Rice

Directions

1. Rinse the basmati rice in a strainer under cold water, then drain and transfer it to a small saucepan. Add salt and enough water, then bring to a boil over high heat.
2. Wash the produce and pat dry; trim ends of the green onions and cut them into 1/4-inch diagonal pieces, set in a small bowl.
3. Cut the tofu into 3/4-inch cubes and pat dry.
4. Toast sesame seeds in a skillet over medium heat, stirring often until golden, about 2 to 3 minutes; transfer to a small bowl.
5. Increase the heat to medium-high and add a spoonful of virgin coconut oil to the skillet. Sauté the tofu, turning until all sides are golden, 4 to 6 minutes; transfer to a bowl.
6. In the same skillet, add more coconut oil, then the snap peas and minced garlic. Cook, stirring frequently, until the peas are bright green and just softened, about 2 to 3 minutes.
7. In a small bowl, whisk together cornstarch, water, soy sauce, rice vinegar, honey, and sesame oil. Return the tofu to the skillet, add most of the green onions, pour in the sauce, and cook until everything is coated and heated through, 1 to 2 minutes. Fluff the rice and serve the stir-fry over it, garnishing with the remaining green onions and sesame seeds.