JOYFUL ONE-PAN TOFU MEAL
The contrasting textures of this dish may be the most satisfying part
Tofu’s versatility is no secret, but to embrace its many uses is an exquisite thing — it can be pan-fried, grilled, blended into spreads and dressings, or tossed in a smoker for a few hours. Those who know tofu well understand it as an ingredient that is subtle and ever-soslightly sweet, a willing canvas for flavours or a base for them to intermingle. The joy of tofu is what should keep us returning to it: We should be endlessly excited about it. How many ingredients are as multifaceted?
A dish centred on tofu usually has to be prepared to weather imaginary criticism. Consider this recipe a series of wellprepared comebacks. There is a dash of rice vinegar, a sweet acid to gently sting the sceptical palate. There is coconut milk for richness, molasses for caramelization, ginger for freshness and soy sauce for umami.
The dish’s contrasting textures may be the most satisfying part. Firm tofu slices are pan-seared for a golden-brown crust and a soft interior. Whole cashews offer a buttery crunch. The snap peas nod to the flavours of summer while looking back at the green shades of spring. Long summer days are all about spending as little time as possible beside a hot stove. So let’s keep it
simple.