Instructions
Cook time: 10 minutes
Pat tofu dry + cut into ¾-inch cubes; heat 2 tbsp oil in a skillet over med-high + fry tofu 2-3 min on all sides until crispy; add tofu to a bowl, toss with 2-4 tbsp teriyaki while hot (Tip: firmly press the tofu between towels to remove excess moisture for the crispiest tofu)
Enjoy edamame cold or poke a few holes in the film + microwave on high 1 min to warm; season with salt/pep
Wash scallions, thinly slice crosswise + discard roots; slice pea snaps on bias into bite-size pieces
In a large bowl stir together half the chili crisp + 1-2 tbsp teriyaki (we like to add a splash of vinegar too!); add edamame, pea snaps + scallions to the bowl, season with salt + toss all to combine
Divide salad + saucy tofu nuggets to bowls-Chef era, unlocked!
