Crispy Tofu With Cashews and Blistered Snap Peas
Two dishes, a main course of tofu and cashews on rice with a side of blistered snap peas.
Servings: 4
Ingredients
Snap Peas
- 1 Tbsp Olive oil
- 3/4 lbs Snap peans, cleaned and trimmed
- 1 Tbsp Rice vinegar
- 4 ea Scallions, minced
- 1/4 cup Fresh mint leaves, minced
- 1/2 tsp Red pepper flakes
Tofu and Cashews
- 14 oz Extra firm tofu
- 2 Tbsp Olive oil
- 2 inches Fresh ginger, minced
- 2 cloves Garlic, minced
- 13 oz Coconut milk, unsweetened
- 1 Tbsp Soy sauce
- 2 tsp Brown sugar Molasses or honey also work
- 1/2 cup Cashews, toasted
Instructions
Snap Peas
- Add olive oil to a saute pan over medium-high heat and heat the oil.1 Tbsp Olive oil
- Add the snap peas, stirring occasionally, until blistered, about 3 minutes.3/4 lbs Snap peans, cleaned and trimmed
- Season with salt and move to a bowl.
- Toss with the rice vinegar, scallions, mint, and red pepper flakes. Set aside.1 Tbsp Rice vinegar, 4 ea Scallions, minced, 1/4 cup Fresh mint leaves, minced, 1/2 tsp Red pepper flakes
Tofu and Cashews
- Slice tofu horizontally and place on paper towels to absorb excess moisture. The tofu should be as dry as possible—season with salt and pepper.14 oz Extra firm tofu
- Heat 1 Tbsp of olive oil over medium-high heat. 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 to a plate.2 Tbsp Olive oil
- Heat another Tbsp of olive oil over medium-high heat and add the garlic and ginger, cooking for 30 seconds.2 inches Fresh ginger, minced, 2 cloves Garlic, minced
- Add the coconut milk, soy sauce, and brown sugar until the sauce thickens and the color deepens to a dark brown, about 6-8 minutes.13 oz Coconut milk, unsweetened, 1 Tbsp Soy sauce, 2 tsp Brown sugar
- Stir in the cashews1/2 cup Cashews, toasted
- Cut the tofu into 1" cubes and add to the pan, tossing to coat with the sauce.
- Serve over rice with the snap peas on the side.