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Crispy Tofu With Cashews and Blistered Snap Peas

cooking.nytimes.com
  • 30 minutes
  • Serves 4

INGREDIENTS

14 oz

extra-firm tofu

3 tbsp

oil

1 serving

kosher salt and pepper

3/4 lb

snap peas

2 inches

ginger

2

garlic cloves

13 oz

coconut milk

1 tbsp

soy sauce

2 tsp

molasses

1/2 cup

cashews

1 tbsp

rice vinegar

4

scallions

1/4 cup

mint leaves

1/2 tsp

red-pepper flakes

1 serving

rice