Best Tofu With Snap Peas And Scallions Recipes

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HOT AND SOUR SEARED TOFU WITH SNAP PEAS



Hot and Sour Seared Tofu With Snap Peas image

Impatience was the main reason I failed at searing tofu. For years, I had given in to the temptation to poke it, turn it, examine it, annoy it. Then I finally learned that, like any very moist ingredient (fish, mushrooms, tomatoes), the less you bother it, the browner and crisper it will get. Once I figured that out, searing tofu was easy. These days it's a fixture in our something-quick-for-dinner arsenal. In this recipe, I stir-fry it with sliced sugar snap peas. But any vegetable cut into small pieces (asparagus, mushrooms, broccoli, zucchini, green beans) works well, too.

Provided by Melissa Clark

Categories     dinner, easy, quick, main course

Time 20m

Yield 2 to 3 servings

Number Of Ingredients 15

1 (14-ounce) package extra-firm tofu
4 large garlic cloves, grated
2 small jalapeƱo chiles, seeds and veins removed if desired, thinly sliced
1 1/2 tablespoons soy sauce
1 1/2 teaspoons grated ginger root
1 1/2 tablespoons fresh lime juice, more to taste
1 1/2 teaspoon toasted sesame oil, more for drizzling
1 1/2 teaspoons fish sauce
1 teaspoon honey
2 tablespoons peanut oil, more if needed
6 ounces sugar snap peas, trimmed and thinly sliced
3 scallions, thinly sliced
Sesame seeds, for serving
Cooked rice, for serving
Chopped cilantro or basil, for serving

Steps:

  • Drain tofu, wrap it with a clean dish towel or several layers of paper towels and place on a rimmed plate; top with another plate and a weight (a can works). Let drain further.
  • Meanwhile, make the sauce: In a small bowl, combine garlic, chiles, soy sauce, ginger, lime juice, sesame oil, fish sauce and honey.
  • Unwrap tofu and cut crosswise into 3/4-inch-thick slices. Pat slices dry.
  • Heat a large skillet over high heat until very hot, about 5 minutes. Add peanut oil and let heat for 30 seconds, then carefully add tofu. Don't touch tofu for 2 to 3 minutes, letting it sear until golden brown. Flip and sear for another 2 to 3 minutes. Move tofu to one side of pan (or stack pieces on top of one another to make room in pan), then add sugar snap peas, scallions and, if needed, a few drops more peanut oil. Stir-fry vegetables until they start to soften, 1 to 2 minutes. Add sauce and stir well, cooking until peas are done to taste, another minute or two. Spoon sauce all over tofu, unstacking it if necessary.
  • Sprinkle sesame seeds over tofu and vegetables and serve over rice, sprinkled with cilantro or basil.

Nutrition Facts : @context http, Calories 228, UnsaturatedFat 11 grams, Carbohydrate 14 grams, Fat 15 grams, Fiber 4 grams, Protein 14 grams, SaturatedFat 3 grams, Sodium 697 milligrams, Sugar 6 grams

CRISPY TOFU WITH CASHEWS AND BLISTERED SNAP PEAS



Crispy Tofu With Cashews and Blistered Snap Peas image

A ginger and coconut milk reduction can coat pretty much anything that browns nicely on its own. Here, it's pieces of pan-seared tofu, but small morsels of chicken and pork will work just as well. The soy and the teaspoons of molasses give the sauce a little caramelization, and a little shine and gloss. For a fresh side, add some blistered snap peas, tossed with sliced scallions, a little mint and a splash of rice vinegar. Snow peas, green beans, broccoli or asparagus? If it's fresh and green, it'll work just fine.

Provided by Yewande Komolafe

Categories     weeknight, one pot, vegetables, main course

Time 30m

Yield 4 servings

Number Of Ingredients 15

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 and 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 if large
1/2 to 1 teaspoon red-pepper flakes (optional)
Rice or any steamed grain, for serving

Steps:

  • Slice the tofu in half horizontally, and leave on paper towels to dry any excess liquid.
  • In a medium skillet or cast-iron pan, heat 1 tablespoon oil over medium-high until it shimmers. Season both sides of the tofu with salt and black pepper, place in the pan and sear without moving until tofu is browned and golden on both sides, turning once halfway through, about 8 minutes total. Move the tofu to a plate.
  • Add 1 tablespoon oil to the pan, and add the snap peas. Cook, stirring occasionally, until blistered and just tender, about 3 minutes. Season with salt and move to a bowl.
  • Heat the remaining 1 tablespoon oil, add the ginger and garlic, and cook until fragrant, about 30 seconds. Pour in the coconut milk, soy sauce and molasses. Simmer, stirring frequently until the sauce reduces and its color deepens to a dark brown, about 6 to 8 minutes. It should coat a spoon without running right off. Stir in the cashews, break the tofu into 1-inch pieces and toss in the pan to coat with sauce. Remove from heat, and taste and adjust seasoning, if necessary.
  • Toss the snap peas with the rice vinegar, scallions, mint and red-pepper flakes, if using. Divide among plates, along with the tofu and cashews. Serve with rice or any steamed grain.

CHILLED SOBA WITH TOFU AND SUGAR SNAP PEAS



Chilled Soba with Tofu and Sugar Snap Peas image

Provided by Lillian Chou

Categories     Ginger     Pasta     Tofu     Spinach     Summer     Chill     Healthy     Vegan     Sesame     Soy Sauce     Sugar Snap Pea     Simmer     Gourmet

Yield Makes 6 servings

Number Of Ingredients 16

For sauce:
1 large dried shiitake mushroom
2 1/2 cups water
8 (1-inch) pieces kombu (dried kelp)
1/2 cup soy sauce (preferably Japanese)
1/4 cup mirin (Japanese sweet rice wine)
3 tablespoons ponzu sauce (not containing dashi)
1 tablespoon sugar
1 tablespoon Asian sesame oil
For soba:
1 pound sugar snap peas, thinly sliced
10 ounces baby spinach (16 cups)
1 pound dried soba noodles
1 (14- to 18-ounce) package silken tofu
1 cup thinly sliced scallions, divided
2 tablespoons thin matchsticks of peeled ginger

Steps:

  • Make sauce:
  • Simmer mushroom in water in a small saucepan, covered, 15 minutes. Add kombu and barely simmer, covered, 5 minutes. Remove from heat and let stand, covered, 5 minutes. Strain through a fine-mesh sieve into a large glass measure, pressing on and discarding solids. Return 2 cups liquid (add water if necessary) to saucepan. Add soy sauce, mirin, ponzu, sugar, and 1/4 teaspoon salt and bring to a boil, stirring until sugar has dissolved. Remove from heat. Stir in sesame oil, then cool in pan in a large ice bath.
  • Cook noodles and vegetables:
  • Blanch sugar snaps in a large pot of unsalted boiling water until crisp-tender, about 2 minutes. Transfer with a slotted spoon to a large colander set in ice bath to stop cooking. Lift colander to drain. Transfer sugar snaps to a bowl. Meanwhile, return water to a boil. Blanch spinach until just wilted, about 30 seconds, then cool and drain in same manner. Squeeze out excess water. Add to sugar snaps.
  • Return water to a boil.
  • Add noodles and cook according to package directions, stirring occasionally, until tender. Drain in colander and rinse with cold water. Cool in ice bath until very cold (add more ice to water as necessary). Drain well.
  • Carefully drain tofu and pat dry. Cut into 3/4-inch cubes.
  • Whisk sauce, then pour 1 1/2 cups sauce into a large bowl. Add noodles, sugar snaps, spinach, and half of scallions and toss. Serve in shallow bowls, topped with tofu, remaining scallions, and ginger. Drizzle with some of remaining sauce and serve remainder on the side.

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