Crispy Tofu With Cashews And Blistered Snap Peas

Book: New York Times

Main

• 1 1/2 cup rice (cook accordingly)
• 7/8 pound block firm or extra firm tofu
• 3 tablespoon neutral oil like grapeseed or vegetable
• Salt and pepper
• 3/4 pound snap peas
• 2 inch piece ginger peeled and minced
• 2 garlic cloves minced
• 1 can coconut milk
• 1 tablespoon soy sauce
• 2 teaspoon molasses, dark brown sugar or honey
• 1/2 cup toasted cashews
• 1 tablespoon rice vinegar
• 4 scallions chopped
• 1/4 cup mint leaves roughly chopped
• 1 teaspoon red-pepper flakes (optional)

Directions

1. Slice tofu in half. Microwave for 2.5 minutes to dehydrate. Remove excess water.
2. In a medium skillet heat one tablespoon oil. Season both sides of the tofu with salt and pepper. Place the tofu in the hot oil and cook without moving for 4 minutes on each side for a total of eight minutes. Move the tofu to a plate.
3. Add one tablespoon oil to the pan and cook the snap peas for about three minutes. Season with salt and move to a bowl.
4. Heat the remaining tablespoon of oil. Add the minced ginger and minced garlic to cook for about thirty seconds. Pour in the coconut milk, soy sauce, and molasses and simmer for about eight minutes.
5. Stir in the cashews and the tofu broken into one inch cubes and toss to coat in sauce.
6. Toss the snap peas in rice vinegar, scallions, mint, and red-pepper flakes. Serve tofu and snap peas with rice.