- In a bowl, combine all the ingredients. Set aside.
- In a saucepan of salted boiling water, cook the tofu for 5 minutes. Drain well. (This step is optional, see note.)
- In a large non-stick skillet over medium-high heat, brown the tofu, garlic and chili pepper in the oil. Add the five-spice powder, miso paste and tomato paste. Cook for 2 minutes. Add the sauce and bring to a boil. Continue cooking for 8 minutes or until the sauce has thickened slightly.
- Add the snow peas, bean sprouts and cilantro. Serve with rice vermicelli.
We found that parboiling tofu in salted boiling water greatly improves its taste and texture.