Soy-Mirin Tofu with Snow Peas and Peanut Sauce


  • 1 cup dry brown rice
  • 2 cups water
  • Peanut Sauce
    • 1/4 cup peanut butter (we used Skippy Creamy peanut butter)
    • 1/4 cup coconut milk or water (we used Thai Kitchen regular coconut milk)
    • 1 tablespoon sugar
    • 1 tablespoon soy sauce (we used Kikkoman less-sodium soy sauce)
    • 1 tablespoon seasoned rice vinegar (we used Kikkoman unseasoned rice vinegar)
    • 1/4 teaspoon powdered ginger
    • 1 teaspoon hot chili oil (optional) (we used KA.ME hot chili oil)
  • 1 block extra-firm tofu, pressed and cut into small squares (we sliced our tofu into 3/4-inch slabs before pressing, then cut it into 3/4-inch squares afterwards)
  • 2 cups snow peas, trimmed, cut into 2-inch pieces
  • 1 carrot, peeled and shredded (we shredded our carrot on the large holes of our cheese grater)
  • 1 tablespoon soy sauce (we used Kikkoman less-sodium soy sauce)
  • 1 tablespoon mirin (we used Sun Luck Mirin)
  • 1 tablespoon canola or peanut oil for pan frying (we used 2* tablespoons of peanut oil)
  • Crushed peanuts as garnish (optional) (we used Planters Dry Roasted peanuts that we chopped)


  1. Cook the brown rice in the water based off the directions you find on the package the rice came in. While the rice is cooking, take a large bowl out and whisk all the sauce ingredients together in it (it might take you a couple of minutes to get a smooth consistency). If you’re using coconut milk, you might want to add in a tablespoon of water to get it to a thinner consistency (we didn’t mind the consistency the sauce had so we skipped on the tablespoon of water). Leave the sauce off to to the side for now.
  2. Get a large saucepan filled with salted, boiling water (we used table salt to salt the water). Fill a large mixing bowl with ice-cold water. Drop the snow peas into the boiling water for just a minute before draining the water and placing the snow peas in the ice-cold water so they stop cooking. Leave them in the water for the time being.
  3. Take a small bowl out and mix the soy sauce and mirin together in it. Set it off to the side for now. When the rice is close to being done or is fully cooked, start getting ready to cook the tofu.
  4. Take a 10-inch cast-iron or nonstick skillet out (we used a 12-inch nonstick skillet) and pour the oil into it, setting the skillet over high heat (we set ours over medium-high heat). Once the oil’s hot, add the tofu in, cooking it long enough to get at least 2 sides of the tofu browned. Once the tofu’s browned, drain any leftover oil, returning the skillet to the stovetop. Turn off the heat.
  5. Take the bowl of snow peas and drain the water, adding the peas into the skillet afterwards. Pour the mirin mixture over the tofu and peas, tossing to coat. Serve the tofu and snow peas over the rice, topping it with the carrots and crushed peanuts, drizzling the peanut sauce on last (we saved adding the peanuts on for last so there’d be less chance of them losing their crunch).

*Since our skillet was bigger, we used 2 tablespoons of oil to fry up the tofu. We did have leftover oil to drain though because of that.

Serves 2 (might be able to get 3 servings out of it though depending on your own portion size).


This is going in our favorites ! The sauce was delicious even though we didn’t get any heat from it. After being tossed in the mirin-soy mixture, the tofu lost the crispiness it gained so it was nice getting a little texture from the snow peas and even more crunch from the peanuts. We can’t wait to have this again in the future !

This recipe came from “Vegan Yum Yum”.

We weren’t paid in any form to promote Skippy, Thai Kitchen, Kikkoman, KA.ME, Sun Luck, Planters or Vegan Yum Yum.

Take care everybody !

Thai Burger with peanut sauce


  • Peanut Sauce
    • 1/3 cup creamy peanut butter
    • ¼ cup fresh lime juice
    • 2 Tbsp. hoisin sauce (we used the recipe for hoisin sauce from the Hoisin Sloppy Joes)
    • 1 Tbsp. low-sodium soy sauce
    • 1 Tbsp. honey
    • 1 Tbsp. toasted sesame oil
    • 1 Tbsp. chili garlic sauce
    • 2 tsp. minced fresh ginger
    • 2 tsp. minced garlic
  • Burgers
    • 1 ½ lb. ground pork
    • 3 Tbsp. minced fresh ginger
    • 4 scallions, chopped (we used this plus an extra ½ cup chopped scallions*)
    • 1 Tbsp. chili garlic sauce
  • 4 burger buns, split and toasted (we used sesame seed buns)
  • Chayote Slaw, for topping
    • Slaw dressing
      • 2 Tbsp. fresh lime juice
      • 1 Tbsp. brown sugar (we used light brown sugar)
      • 1 Tbsp. fish sauce
    • Slaw
      • 2 cups julienned chayote
      • 1 cup fresh mung bean sprouts
      • ½ cup seeded and thinly sliced English cucumber
      • ½ cup chopped scallion greens (they suggest this will take about 5 scallions)
      • ¼ cup chopped fresh basil
      • ¼ cup chopped fresh cilantro
      • 1 jalapeño, seeded and thinly sliced (optional) (we used it and left the seeds in)


  1. In a large bowl, whisk the peanut sauce ingredients together, leaving it off to the side for now.
  2. Add the burger ingredients to a food processor**, pulsing until combined. Shape the meat mixture into 4 (½-inch thick) patties (we made a little indent in the middle of the patties).
  3. Preheat your grill*** to medium-high, brushing the grill grate with oil afterwards (we used vegetable oil). Grill the patties, covered***, for 4 minutes per side or until fully cooked (4 minutes per side did the job for us).
  4. While the burgers are cooking, make the slaw. In a small bowl, whisk together the slaw dressing ingredients. In a large mixing bowl, add the slaw ingredients to it, pouring the dressing over it afterwards, tossing to combine.
  5. Spread the peanut sauce on the buns, put the burger on and top with the Chayote Slaw.

*I tried to make all the components at the same time and accidentally added the ½ cup of chopped scallions meant for the slaw to the bowl with the burger ingredients. Turned out to be a happy accident though !

**We just mixed the burger ingredients together by hand in a large mixing bowl.

***We cooked our burgers on an indoor grill and didn’t cover them while they cooked.


All the components together made a tasty burger ! We tried the slaw on its own and it was too spicy to eat as a side dish but on the burger, the heat gets tempered down to a nice level. The slaw also adds a nice crunchy texture to the burger.  The flavor of green onion comes through in the patty but you won’t need a breath mint because of it. Peanut sauce adds more flavor and a creaminess to the burger. Don’t know if this really counts as Thai but it does count as being delicious !

We got this recipe from Cuisine Tonight.

We weren’t paid in any form to promote Cuisine Tonight.

Take care everybody !