• NYT E-Z Dinner - 75

    From Dave Drum@1:2320/105 to All on Thu Feb 1 17:49:00 2024
    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

    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


    ... "Disappointments are inevitable; discouragement is a choice" Charles
    --- MultiMail/Win v0.52
    * Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)