Recipe

Ingredients

Yield: 4 servings

Total time: 30 minutes

■ 1 (14-ounce) block firm or extra-firm tofu, drained 3 tablespoons neutral

■ oil, such as grapeseed, vegetable or canola, plus more as needed Kosher salt, black pepper

■ 3/4 pound snap peas,

■ trimmed

1 (2-inch) piece fresh

■ ginger, peeled and grated (about 2 tablespoons) 2 garlic cloves, grated

■ 1 (13-ounce) can

■ unsweetened coconut milk (light or full-fat) 1 tablespoon soy sauce

■ 2 teaspoons molasses,

■ dark brown sugar or honey 1/2 cup toasted cashews

■ 1 tablespoon rice vinegar

■ 4 scallions, trimmed and

■ thinly sliced

1/4 cup mint leaves, torn

■ Rice, for serving

■

Method

1. Slice the tofu in half horizontally, and leave on paper towels

2. In a medium skillet or cast-iron pan, heat 1 tablespoon oil over medium-high. Season tofu with salt and black pepper, place in the pan and sear without moving until tofu is browned and golden on both sides. Move the tofu to a plate.

3. Add 1 tablespoon oil to the pan, and add the snap peas. Cook, stirring occasionally, until blistered and tender. Season with salt and move to a bowl.

4. Heat the remaining 1 tablespoon oil, add the ginger and garlic, and cook until fragrant. Pour in the coconut milk, soy sauce and molasses. Simmer, stirring frequently until the sauce reduces, about 6 to 8 minutes. Stir in the cashews, break the tofu into 1-inch pieces and toss in the pan. Remove from heat, and taste and adjust seasoning, if necessary.

5. Toss the snap peas with the rice vinegar, scallions and mint. Divide among plates, along with the tofu. Serve with rice.