MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Crispy Tofu w/Cashews & Blistered Snap Peas
Categories: Vegetables, Herbs, Nuts, Chilies, Grains
Yield: 4 servings

14 oz Block firm or extra-firm
- tofu; drained
3 tb Oil; more as needed
Salt & black pepper
3/4 lb Snap peas; trimmed
1 (2") piece fresh ginger;
- peeled, grated
2 cl Garlic; grated
13 oz Can unsweetened coconut
- milk
1 tb Soy sauce
2 ts Molasses or honey
1/2 c Toasted cashews
1 tb Rice vinegar
4 Scallions; trimmed, thin
- sliced
1/4 c Mint leaves; torn if large
1 ts Red-pepper flakes
Rice or any steamed grain;
- to serve

Slice the tofu in half horizontally, and leave on paper
towels to dry any excess liquid.

In a medium skillet or cast-iron pan, heat 1 tablespoon
oil over medium-high until it shimmers. Season both
sides of the tofu with salt and black pepper, place 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.

Add 1 tablespoon oil to the pan, and add the snap peas.
Cook, stirring occasionally, until blistered and just
tender, about 3 minutes. Season with salt and move to a
bowl.

Heat the remaining 1 tablespoon oil, add the ginger and
garlic, and cook until fragrant, about 30 seconds. Pour
in the coconut milk, soy sauce and molasses. Simmer,
stirring frequently until the sauce reduces and its
color deepens to a dark brown, about 6 to 8 minutes. It
should coat a spoon without running right off. Stir in
the cashews, break the tofu into 1-inch pieces and toss
in the pan to coat with sauce. Remove from heat, and
taste and adjust seasoning, if necessary.

Toss the snap peas with the rice vinegar, scallions,
mint and red-pepper flakes, if using. Divide among
plates, along with the tofu and cashews. Serve with rice
or any steamed grain.

By: Yewande Komolafe

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

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