MMMM----- Recipe via Meal-Master (tm) v8.06
Title: Crispy Tofu With 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 Fresh ginger piece (2");
- 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 tb 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 tb 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 tboil, 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" 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.
Recipe by Yewande Komolafe
RECIPE FROM:
https://cooking.nytimes.com
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