Crispy Tofu With Cashews and Blistered Snap Peas

By Yewande Komolafe

Published July 1, 2020

Crispy Tofu With Cashews and Blistered Snap Peas
David Malosh for The New York Times. Food Stylist: Simon Andrews.
Total Time
30 minutes
Rating
4(9,543)
Comments
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A ginger and coconut milk reduction can coat pretty much anything that browns nicely on its own. Here, it’s pieces of pan-seared tofu, but small morsels of chicken and pork will work just as well. The soy and the teaspoons of molasses give the sauce a little caramelization, and a little shine and gloss. For a fresh side, add some blistered snap peas, tossed with sliced scallions, a little mint and a splash of rice vinegar. Snow peas, green beans, broccoli or asparagus? If it’s fresh and green, it’ll work just fine.

Featured in: This One-Pan Meal Shows Just How Joyful Tofu Can Be

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Ingredients

Yield:4 servings
  • 1(14-ounce) block firm or extra-firm tofu, drained
  • 3tablespoons neutral oil, such as grapeseed, vegetable or canola, plus more as needed
  • Kosher salt and black pepper
  • ¾pound snap peas, trimmed
  • 1(2-inch) piece fresh ginger, peeled and grated (about 2 tablespoons)
  • 2garlic cloves, grated
  • 1(13-ounce) can unsweetened coconut milk (light or full-fat)
  • 1tablespoon soy sauce
  • 2teaspoons molasses, dark brown sugar or honey
  • ½cup toasted cashews
  • 1tablespoon rice vinegar
  • 4scallions, trimmed and thinly sliced
  • ¼cup mint leaves, torn if large
  • ½ to 1teaspoon red-pepper flakes (optional)
  • Rice or any steamed grain, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

422 calories; 32 grams fat; 20 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 3 grams polyunsaturated fat; 24 grams carbohydrates; 5 grams dietary fiber; 8 grams sugars; 18 grams protein; 778 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

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

  2. Step 2

    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.

  3. Step 3

    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.

  4. Step 4

    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.

  5. Step 5

    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.

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Ratings

4 out of 5
9,543 user ratings
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Comments

DW99

Pls drain tofu on clean tea towels that you designate for this, wringing frozen spinach, etc. Pls stop using plastic film & bags, foil, p.towels. Americans create 3-4x as much trash as our peers in wealthy nations, & our carbon footprint is up to 5x bigger. Cover lasagna with a sheet pan to prevent browning. Use plates, lids, or bowls to cover stored or resting items. Previous generations did w-o foil, plastic, & p.towels, & we can too. We *must*--our lives depend on keeping Earth healthy.

Mary

I watched a cooking show on a Japanese TV, instead of putting the tofu on paper towels to dry, they popped the tofu in a bowl in the microwave for a few minutes. I tried it and it really worked. Just drain the water from the bowl.

chuzhenzhen

I dusted the cubed tofu pieces with cornstarch, to give it a crispy skin.

Alex

It was pretty easy and had a nice contrast of the tofu, the rice, and the green beans. However, the tofu was not crispy by the time we ate it and the sauce was a little bland. I would suggest cornstarch on the tofu in the first step, and to serve with lime wedges and sriracha.

Jolanta

The tofu takes a lot longer to brown than the recipe suggests, and it needs more oil, too. The finished product tastes okay but it's nowhere near good enough to justify the work involved.

John V

This delicious dish is in our meatless rotation. I use a press and also tea towels to dry the tofu, but I’ll try the microwave next time. I agree with some comments about a whole can of coconut milk being too much. I agree and use 1/2 can and freeze the rest. Perfect for the two of us.

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