Subj : NYT E-Z Dinner - 75
To   : All
From : Dave Drum
Date : Thu Feb 01 2024 18:07:00

MMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Crispy Tofu w/Cashews & Blistered Snap Peas
Categories: Vegetables, Herbs, Nuts, Chilies, Grains
     Yield: 4 servings

    14 oz Block firm or extra-firm
          - tofu; drained
     3 tb Oil; more as needed
          Salt & black pepper
   3/4 lb Snap peas; trimmed
     1    (2") piece fresh ginger;
          - peeled, grated
     2 cl Garlic; grated
    13 oz Can unsweetened coconut
          - milk
     1 tb Soy sauce
     2 ts Molasses or honey
   1/2 c  Toasted cashews
     1 tb Rice vinegar
     4    Scallions; trimmed, thin
          - sliced
   1/4 c  Mint leaves; torn if large
     1 ts Red-pepper flakes
          Rice or any steamed grain;
          - to serve

 Slice the tofu in half horizontally, and leave on paper
 towels to dry any excess liquid.

 In a medium skillet or cast-iron pan, heat 1 tablespoon
 oil over medium-high until it shimmers. Season both
 sides of the tofu with salt and black pepper, place in
 the pan and sear without moving until tofu is browned
 and golden on both sides, turning once halfway through,
 about 8 minutes total. Move the tofu to a plate.

 Add 1 tablespoon oil to the pan, and add the snap peas.
 Cook, stirring occasionally, until blistered and just
 tender, about 3 minutes. Season with salt and move to a
 bowl.

 Heat the remaining 1 tablespoon oil, add the ginger and
 garlic, and cook until fragrant, about 30 seconds. Pour
 in the coconut milk, soy sauce and molasses. Simmer,
 stirring frequently until the sauce reduces and its
 color deepens to a dark brown, about 6 to 8 minutes. It
 should coat a spoon without running right off. Stir in
 the cashews, break the tofu into 1-inch pieces and toss
 in the pan to coat with sauce. Remove from heat, and
 taste and adjust seasoning, if necessary.

 Toss the snap peas with the rice vinegar, scallions,
 mint and red-pepper flakes, if using. Divide among
 plates, along with the tofu and cashews. Serve with rice
 or any steamed grain.

 By: Yewande Komolafe

 Yield: 4 servings

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

MMMMM

... "Disappointments are inevitable; discouragement is a choice" Charles
tanley
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)