Subj : NYT E-Z Dinner - 75
To   : All
From : Dave Drum
Date : Thu Feb 01 2024 18:07:00

MMMM----- 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
  
  Uncle Dirty Dave's Archives
 
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.... "Disappointments are inevitable; discouragement is a choice" Charles
tanley
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