Crispy tofu and blistered snap peas with cashews

Course: Sides

Preparation time: 10 minutes

Cooking time: 20 minutes

Total time: 30 minutes

Serves: 4 

Ingredients Needed:

• 400 g firm tofu, drained
• 3 tbsp extra virgin olive oil or any neutral oil
• ⅓ tsp fine rock salt, more to taste
• Finely ground pepper
• ½ cup toasted cashews

Snap peas:

• 1 pound snap peas, trimmed
• 1” ginger grated
• 2 garlic cloves, grated
• 1 400 ml coconut milk
• 1 tbsp soy sauce
• 2 tsps dark brown sugar or honey
• 1 tablespoon rice vinegar
• 4 spring onions, sliced and thinly sliced
• ¼ to ½ red flakes chili ( optional)
• ¼ cup mint leaves, coarsely cut

Method:

1. 1. Slice the tofu in half horizontally. Leave it on a paper towel for a couple of minutes so that any excess liquid is dried.
   2. Season both sides of the tofu with salt and pepper
   3. In a heavy based pan, add 1 tbsp oil and keep over a medium heat until it starts simmering. Add tofu pieces to the pan. These should be kept in the pan until these are browned on both sides. This process can take approximately 8 minutes in total. When ready, these should be moved to a plate and kept aside.
   4. Using the same pan, add 1 tbsp of oil and keep it over medium heat. As soon as it starts simmering, snap peas should be added.  These should be stirred continuously, until blistered and just tender, about 3 to 4 minutes. Season with salt and pepper and move to a bowl.
   5. The same pan can be used. Add the remaining oil to the pan and add ginger and garlic and cook for 30 seconds. Pour in the coconut milk, soy sauce and sugar or honey if used. This should be stirred frequently until the sauce reduces. It may take 6 to 8 minutes. The sauce should be thick enough to coat a spoon without running off.
   6. Tofu should be cut into 1 inch pieces. Tofu pieces and cashews should be added to the pan and stirred so that these are coated with the sauce. Remove from heat and taste in case more salt is required.
   7. Toss the snap peas with vinegar, spring onion, mint and red chili flakes, if used.

SPECIAL NOTE:

• Serve with brown or white rice or any steamed grain.