Crispy Tofu With Cashews and Blistered Sugarsnaps Recipe


Clean and trim 150g sugar snaps. Mince 2 spring onions and 15g minced mint leaves. In your favourite large sauté pan, add 1 tablespoon olive oil and heat to high. Add the sugar snaps and sauté, stirring occasionally, until blistered and just tender, about 3 minutes. Season with salt and move to a bowl. Toss the peas with 1 tbsp rice vinegar, scallions, mint and 1/24 tsp chili flakes. Set aside.

Slice a 200g block of  tofu in half horizontally, and place on paper towels to dry any excess liquid. Pat the top with paper towels as well. You'll want the tofu to be a dry as possible. Season with salt and pepper.

Returning to the same sauté pan, heat 1 tablespoon olive oil to hot. 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 the tofu to a plate.

Next, heat the remaining 1 tablespoon oil and add 1 tbsp grated ginger and 1 minced clove of garlic. Cook until fragrant, about 30 seconds. Pour in 200g coconut milk, 2 tbsp soy sauce and 1 tbsp brown sugar. Simmer, stirring frequently until the sauce reduces and its color deepens to a dark brown, about 6 to 8 minutes. 

Stir in 30g toasted cashews. Cut the tofu into 1,5 cm pieces and toss in the pan to coat with sauce. Remove from heat and adjust seasoning, if necessary.

Can be served with rice.

(Recipe by

 Yewande Komolafe)



    from simple food, looking good
    Crispy Tofu With Cashews and Blistered Sugarsnaps Recipe

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    Crispy Tofu With Cashews and Blistered Sugarsnaps Recipe https://sweetteabiscuits.blogspot.com/2022/09/crispy-tofu-with-cashews-and-blistered.html

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