Crispy Tofu With Cashews and Blistered Snap Peas
A great vegan meal that can be thrown together in 30 minutes
Servings: 4 people
Ingredients
Snap peas
- 1 tbsp canola oil
- 3/4 lb snap peas, cleaned and trimmed
- 1 tbsp rice vinegar
- 4 scallions, minced
- 1/4 cup fresh mint leaves, minced
- 1/2+ tsp red pepper flakes
Tofu and cashews
- 1 14 oz Block extra firm tofu
- 2 tbsp canola oil
- 2 inch piece of ginger About 2 tablespoons
- 2 garlic cloves, minced
- 1 13 oz can unsweetened coconut milk
- 1+ tbsp soy sauce
- 2+ tsp molasses, brown sugar or honey
- 1/2 cup cashews, toasted
Instructions
Snap peas
- Clean and trim the snap peas. Mince the scallions and mint. In your favorite large sauté pan, add 1 tablespoon canola oil and heat to high. Add the snap peas and sauté, stirring occasionally, until blistered and just tender, about 3 minutes. Season with salt and move to a bowl. Toss the snap peas with the rice vinegar, scallions, mint and red-pepper flakes, if using. Set aside.
Tofu and cashews
- Slice the tofu in half horizontally, and place on paper towels to dry any excess liquid. Pat the top with paper towels as well. You'll want the tofu to be a dry as possible. Season with salt and pepper.
- Returning to the same sauté pan, heat 1 tablespoon canola oil to hot. Place the drained tofu 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.
- Next, heat the remaining 1 tablespoon oil and add the ginger and garlic. Cook until fragrant, about 30 seconds. Pour in the coconut milk, soy sauce and brown sugar. Simmer, stirring frequently until the sauce reduces and its color deepens to a dark brown, about 6 to 8 minutes. Stir in the cashews. Cut the tofu into 1-inch pieces and toss in the pan to coat with sauce. Remove from heat and adjust seasoning, if necessary.
- Serve on rice with the snap peas on the side.