---
title: Crispy Tofu With Cashews and Blistered Snap Peas
servings: 4
category: uncategorized
source: https://cooking.nytimes.com/recipes/1021200-crispy-tofu-with-cashews-and-blistered-snap-peas?campaign_id=9&emc=edit_nn_20230415&instance_id=90280&nl=the-morning&regi_id=123169868&segment_id=130511&te=1&user_id=c5863897ec3230a42bc044f493123ca2
description: 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 teaspoons of molasses give 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.
image: https://roux.roo.lol/recipe-images/crispy-tofu-with-cashews-and-blistered-snap-peas.webp
---

Slice @tofu{1 (14-ounce) block, firm or extra-firm, drained} in half horizontally, and leave on #paper towels{} to dry any excess liquid.

In a medium #skillet{} or #cast-iron pan{}, heat 1 tablespoon @neutral oil{3 tablespoons, such as grapeseed, vegetable or canola, plus more as needed} over medium-high until it shimmers. Season both sides of @tofu{} with @kosher salt{} and @black pepper{}, place in #pan{} and sear without moving until @tofu{} is browned and golden on both sides, turning once halfway through, about ~{8 minutes} total. Move @tofu{} to a #plate{}.

Add 1 tablespoon @oil{} to #pan{}, and add @snap peas{3/4 pound, trimmed}. Cook, stirring occasionally, until blistered and just tender, about ~{3 minutes}. Season with @salt{} and move to a #bowl{}.

Heat remaining 1 tablespoon @oil{}, add @ginger{1 (2-inch) piece, fresh, peeled and grated (about 2 tablespoons)} and @garlic{2 cloves, grated}, and cook until fragrant, about ~{30 seconds}. Pour in @coconut milk{1 (13-ounce) can, unsweetened (light or full-fat)}, @soy sauce{1 tablespoon} and @molasses{2 teaspoons, dark brown sugar or honey}. Simmer, stirring frequently until 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 @toasted cashews{1/2 cup}, break @tofu{} into 1-inch pieces and toss in #pan{} to coat with sauce. Remove from heat, and taste and adjust seasoning, if necessary.

Toss @snap peas{} with @rice vinegar{1 tablespoon}, @scallions{4, trimmed and thinly sliced}, @mint leaves{1/4 cup, torn if large} and @red-pepper flakes{1/2 to 1 teaspoon, optional}, if using. Divide among #plates{}, along with @tofu{} and @cashews{}. Serve with @rice{} or any steamed grain.