Crispy Tofu with toasted Cashews and Blistered Peas
Crispy Tofu with toasted Cashews and Blistered Peas is a super-easy and exceptionally tasty vegan dinner recipe that is served in a creamy coconut milk sauce.
Heat a pan with 1 tablespoon canola oil. Once the oil shimmers add extra firm tofu cut into cubes. Season with salt and pepper. Do not touch them for 2-minutes. Let them get crispy and golden brown on one side. After 2-minutes toss lighty and sear until both sides becomes golden brown and crispy. This usually takes 5-minutes on medium-low heat. Once done, take them out and arrange them in a plate lined with paper-towel.
In the same pan heat 1 tablespoon canola oil. As the oil shimmers, add scallions, snap peas, rice wine vinegar, and red pepper flakes. Season lightly with salt and pepper as per taste. Sear until the onions turn crispy and the peas become blistered. This takes at least 4-5 minutes on medium heat.
In a separate pan, heat 1 tablespoon canola oil. Add minced garlic and grated ginger. Sauté for 30-45 seconds until they become aromatic. Add coconut milk, honey, and soy sauce. Stir lightly using a spatula. Simmer and let it come to a slow boil. Add toasted cashews and crispy tofu along with blistered peas and scallions. Toss lightly.Check the taste. If it needs more seasoning then adjust accordingly. Garnish with chopped cilantro. Serve over rice.