30 minutes
A delightful dish featuring golden tofu, toasted cashews, and ginger snap peas, all brought together with a creamy coconut sauce.
Extra-Firm Tofu, drained
0 oz
tablespoons
to taste
to taste
Snap Peas, trimmed
0 lb
Fresh Ginger, peeled and grated
0 oz
Garlic Clove, grated
each
Unsweetened Coconut Milk, light or full-fat
0 oz
tablespoons
teaspoons
Toasted Cashews
cups
tablespoons
Scallions, trimmed and thinly sliced
each
Mint, torn if large
cups
Red Pepper Flakes, optional
teaspoons
Rice, steamed
cups
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.
Keep the cashews, but change the protein to shrimp and the vegetable to asparagus. Add lemon zest to the flavor base.
Replace tofu with chicken, cashews with almonds, and snap peas with broccoli. Add oyster sauce to the flavor base.
Swap tofu for thinly sliced beef, cashews for pecans, and snap peas for snow peas. Incorporate hoisin sauce to the flavor base for a sweeter profile.
Use seitan as the protein, maintain the cashews, and switch to bell peppers. Add sesame seeds and extra sesame oil to amplify the nutty flavor.
Use tempeh instead of tofu, peanuts in place of cashews, and bell peppers instead of snap peas. Introduce chili sauce or flakes into the flavor base for heat.
The key to golden, crispy tofu lies in the removal of excess moisture. Use extra-firm tofu and press it for at least 15-30 minutes before cooking.
Use a non-stick or cast iron pan with high-smoke-point oil, without overcrowding the pan, for an even golden crust.
Infuse the tofu with flavor using soy sauce, rice wine vinegar, and aromatics. Marinate for at least 30 minutes or overnight, then pat dry before frying.
Opt for organic tofu, fresh snap peas, premium nuts, and fresh ginger and garlic for a complex flavor profile.
Cook quickly to maintain crispness and bright color, sauté with ginger and garlic for flavor.
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