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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.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Main Course
Cuisine: African
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 cashews
    1/2 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.