Golden Tofu with Toasted Cashews and Ginger Snap Peas

1. Prep and Sear Tofu

Start by slicing the tofu in half horizontally and drying it thoroughly with paper towels. Heat one tablespoon of oil in a medium skillet or cast-iron pan over medium-high heat. Season the tofu generously with salt and black pepper. Sear the tofu until it develops a golden crust, about four minutes on each side.

2. Cook Snap Peas

While the tofu is cooking, heat another tablespoon of oil in a separate medium skillet or cast-iron pan over medium-high heat. Add the snap peas and a pinch of salt, cooking them until they are blistered and tender, about three minutes.

3. Make Sauce

In the same skillet used for the tofu, add the remaining tablespoon of oil along with the grated ginger and garlic. Cook until fragrant, about 30 seconds. Add the coconut milk, soy sauce, and molasses. Let the mixture simmer for six to eight minutes until it thickens slightly, stirring occasionally.

4. Combine Tofu and Sauce

Break the seared tofu into bite-sized pieces. Stir in the toasted cashews and tofu pieces into the thickened sauce, ensuring everything is well coated. Taste and adjust the seasoning with salt and black pepper as needed.

5. Prepare Snap Pea Mixture

In a bowl, toss the blistered snap peas with rice vinegar, scallions, mint, and red-pepper flakes. This mixture should be fragrant and fresh.

6. Serve

Divide the snap peas and tofu mixture among plates. Serve with your choice of rice or any steamed grain to soak up the delicious sauce.