Total Time30 minutes

Rating4(9,637)CommentsRead comments

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.

Featured in: This One-Pan Meal Shows Just How Joyful Tofu Can Be

or to save this recipe.

---

Yield:4 servings

• 1(14-ounce) block firm or extra-firm tofu, drained
• 3tablespoons neutral oil, such as grapeseed, vegetable or canola, plus more as needed
• Kosher salt and black pepper
• ¾pound snap peas, trimmed
• 1(2-inch) piece fresh ginger, peeled and grated (about 2 tablespoons)
• 2garlic cloves, grated
• 1(13-ounce) can unsweetened coconut milk (light or full-fat)
• 1tablespoon soy sauce
• 2teaspoons molasses, dark brown sugar or honey
• ½cup toasted cashews
• 1tablespoon rice vinegar
• 4scallions, trimmed and thinly sliced
• ¼cup mint leaves, torn if large
• ½ to 1teaspoon red-pepper flakes (optional)
• Rice or any steamed grain, for serving

Ingredient Substitution Guide

Nutritional analysis per serving (4 servings)

422 calories; 32 grams fat; 20 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 3 grams polyunsaturated fat; 24 grams carbohydrates; 5 grams dietary fiber; 8 grams sugars; 18 grams protein; 778 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Step 1

Slice the tofu in half horizontally, and leave on paper towels to dry any excess liquid. 1.

Step 2

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. 1.

Step 3

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. 1.

Step 4

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. 1.

Step 5

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.

Private Notes

Leave a Private Comment on this recipe and see it here.

4 out of 5

9,637 user ratings

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

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.

I just made this. I must have done something wrong, but for the life of me, cannot figure out what! My coconut sauce didn’t become brown, just a tan color, though it did reduce quite a bit. The three minutes of cook time for the snap peas left then too raw for my taste, they were tough and stringy, though did get a black char. I have no depth of flavor, and I’m so confused bc I did everything in the directions. This should have been yummy.

Instead of soy sauce & molasses, I stayed true to my Euro-Indonesian heritage and used Indonesian sweet soy sauce (or Kecap Manis). A staple in my pantry & easily found in Asian markets. Used about 2 TB & then to my taste it needed a bit of acid (used some of the rice vinegar). Good! Top with chili crisp or sambal oelek.

You can use a tofu press...works great!

Private comments are only visible to you.