Crispy Tofu With Cashews and Blistered Snap Peas Recipe (2024)

Pls drain tofu on clean tea towels that you designate for this, wringing frozen spinach, etc. Pls stop using plastic film & bags, foil, p.towels. Americans create 3-4x as much trash as our peers in wealthy nations, & our carbon footprint is up to 5x bigger.Cover lasagna with a sheet pan to prevent browning. Use plates, lids, or bowls to cover stored or resting items. Previous generations did w-o foil, plastic, & p.towels, & we can too. We *must*--our lives depend on keeping Earth healthy.

I watched a cooking show on a Japanese TV, instead of putting the tofu on paper towels to dry, they popped the tofu in a bowl in the microwave for a few minutes. I tried it and it really worked. Just drain the water from the bowl.

I dusted the cubed tofu pieces with cornstarch, to give it a crispy skin.

As someone who has embraced a vegan diet to exert some personal control over our out-of-control and violent world, I thank you sincerely for this tasty vegan dish.

Three blocks of tofu are required to feed my family of five, so I recommend increasing the amount of tofu. Also, it’s really helpful to plan to dry the tofu for at least 15-20 minutes between multiple layers of dish towels or the tofu will be too wet and will cause alarming pops of oil.

Question: Why would you not slice the tofu in the first place and sear the smaller pieces? Why only sear the two halves and break it down later?

Made this tonight and it was yummy! But a whole can of coconut milk makes it really rich and a very pale color--not at all like the picture. Recipe writers feel compelled to use the entire can, but that is often too much. Indians would use far less for a dish this size. I will try it with half a can next time and hope to achieve that glossy brown look I was hoping for!

Looks amazing! My favorite tofu tip that I just learned is to freeze the tofu before using. It opens up air bubbles that give it a fluffy, seitan-like texture. Great for soaking up sauce flavors.

This was good, but a little bland. A big shot of fresh lime juice helped a lot.

I've become a huge fan of air frying tofu. I don't like it too slimy/soft, and the air fryer gives me the texture I want--- it seems less likely to fall apart when compared to having to fry it up in a frying pan. I made two batches of tofu since I used two blocks of tofu (seasoned with salt & pepper; added a little oil...) and cooked it at 375 for about 18'.

I take tofu slab out of the container and wrap it in a clean kitchen towel. Then I lightly press on the slab. The water is absorbed in the towel. Unroll and you have dry tofu.

Tasty! The intro text bills it as a 'one dish meal' but there are many dance steps. If you have a jar of minced garlic and maybe another one of ginger in the fridge, this is a good use for them. Maybe there are pre-toasted cashews in your pantry too...But I have to admit, made with all fresh local ingredients, the tastes were amazing. Herbs from the garden: shiso, lemon mint, tiny Thai basil blossoms, and chives. Added fresh spinach at the end. Served w/brown rice.Yum.

After cooking was underway, I realized I was out of coconut milk! I used tahini instead — 2/3 cup of tahini and 1 cup of water whisked together. I also added more soy sauce to taste. It turned out a bit like gado-gado, which makes me think peanut butter would have worked as well. Probably tastes nothing like the original recipe, but it was still tasty!

This is a nice vegan meal; I enjoyed it. However, a couple of points:1. It needn’t be a one-pot meal. The snap peas were cold by the time the tofu was done. While reducing the coconut sauce in one pan, the peas can be blistered in another.2. For those not wild about tofu, mine came out a bit mushy. Freeze the block, thaw, and squeeze out water. Cube and stir fry tofu cubes in a wok. More sides are browned and it’s more meaty, not quite as slick in the middle.Great flavors!

Will try this out in a couple days, looks amazing. I appreciate any vegan recipe in the Times. I would hope most readers can try it as it's meant to be, meatless. Tofu can be fantastic once you get the hang of it. I find brand Heiwa from Portland, ME to be easy to work with. Perhaps the 1st try won't be the best yet, but it's worth giving it a chance. If sauces don't thicken as expected, a tiny bit of cornstarch helps. Looks like active time is 30 minutes. Got to get some mint, then, cook!

This was a bit bland, but we added a Thai Peanut sauce which helped to "zip" it up!

Dusted tofu with cornstarch. We will enjoy it with a thai chili added to the sauce next time. But we liked it.

Absolutely delicious! Thank you Yewande!

I didn't have cashews so I used slivered almonds which was good also. Put the tofu in the air fryer after pan frying for about 10 minutes while I did the other steps.

Agree with others that the reducing of the sauce takes way longer. But it’s delicious with the tofu and nuts (I used peanuts) once you get to that end point. My carnivore boyfriend even loved it. Snap pea salad side was meh.

Very good! I only had about 1T of ginger it definitely needed the 2T to kick it up a notch. Sauce is more a medium-dark brown. It didn't get as creamy as described even with longer cooking but I used "light" coconut milk and it would be much creamier and tastier with full fat (no surprise there). However, the leftover sauce in the pan did thicken up while we were eating -- so good that I simply HAD to mop it up with some bread while cleaning up. Sauce would be great with chicken.

Keep reducing!! It took about 15 minutes for ours to get to the right consistency and color. We used a bit more fresh ginger and added a little red pepper flakes as well to the sauce to boost flavor. As per other suggestions we cubed the tofu and then fried. A small sprinkle of rice vinegar once it's plated adds the final note of zing.

Honestly feel like this recipe was just meh, not a lot of flavor in my opinion. Maybe would be better with less coconut milk because the mixture never really darkened that much.

Everything worked great but the sauce didn't thicken up therefore it didn't coat the tofu. Any suggestion for next time? I used light coconut milk, maybe that's why.

We loved this dish. But 30 minutes? Not in my kitchen. That’s okay, it’s Saturday night and we’re listening to music and cooking together and yum we were very happy with how that sauce turned out.

Warming up my leftovers today, I felt I had to leave a note. This dish is delicious! And pretty easy and quick. The warm, savory coconut sauce has a great counterpoint in sweet-sour pungent rice vinegar marinade. I added chili oil to the coconut sauce to kick up the spiciness a notch and some corn starch to thicken the coconut gravy. My grocery store did have snap peas so substituted quartered brussel sprouts and fresh peas. Overall it's really good. Will make again.

I used half the coconut milk as someone else suggested. I didn’t have enough peas so I added a bell pepper chopped. Excellent outcome!

This was ok. Definitely does not need an entire can of coconut milk as that’s all that I could smell from the dish and doesn’t get the dark color in the photo. Like someone else said, probably only need half a can of it. I added gochujang to the sauce and a big squeeze of lime at the end as recommended.

I drain my tofu using a “Tofuture” - a great device for getting rid of excess water. No towels to wash or paper towels to waste! Can find on Amazon.

Halved the recipe and used broccoli. Based on comments I only used about 1/4 can of coconut milk. This is the first time I’ve cooked savory with coconut milk so it might be a user error but while it tasted pretty good, it looked similar to school lunch Salisbury steak sauce so not very esthetically pleasing. I also used more ginger, garlic, and soy.