Crispy Tofu With Cashews and Blistered Snap Peas
30 min4 servings
Seared tofu and snap peas in a rich coconut-molasses sauce with cashews, finished with fresh herbs and vinegar.
| prepPat tofu dry on paper towels | ||||
| 1 (400 g) block firm or extra-firm tofu, drained | Slice tofu horizontally, pat dry | Sear tofu, 8 min total | Plate tofu, cashews & peas with rice | |
| 45 ml neutral oil, divided | ||||
| Kosher salt and black pepper | ||||
| 340 g snap peas, trimmed | Blister snap peas, 3 min | |||
| 1 (2-inch / 5 cm) piece fresh ginger, peeled and grated (about 2 tablespoons) | ||||
| 2 garlic cloves, grated | Cook ginger & garlic, 30 sec | Simmer sauce 6–8 min until darkened | Stir in cashews & tofu pieces, coat | |
| 1 (400 ml) can unsweetened coconut milk | ||||
| 15 ml soy sauce | ||||
| 10 ml molasses, dark brown sugar or honey | ||||
| 70 g toasted cashews | ||||
| 15 ml rice vinegar | ||||
| 4 scallions, trimmed and thinly sliced | Toss snap peas with vinegar & herbs | |||
| 10 g mint leaves, torn if large | ||||
| ½ to 1 teaspoon / 2.5 to 5 g red-pepper flakes (optional) | ||||
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