COOKING SNAP PEAS RECIPES

Name: Crispy Tofu With Cashews and Blistered Snap Peas
Total time: 30 min
Yield: 4 servings
Ingredients: 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

CRISPY TOFU WITH CASHEWS AND BLISTERED SNAP PEAS - NYT COO…

Crispy Tofu With Cashews and Blistered Snap Peas - NYT Coo… 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

Total Time 30 minutes

Yield 4 servings

Number Of Ingredients 15

Ingredients

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.

SAUTEED SUGAR SNAP PEAS RECIPE | INA GARTEN | FOOD NETW…

Sauteed Sugar Snap Peas Recipe | Ina Garten | Food Netw… image

Provided by Ina Garten

Categories side-dish

Total Time 20 minutes

Prep Time 15 minutes

Cook Time 5 minutes

Yield 6 servings

Number Of Ingredients 5

Ingredients

1 1/2 pounds fresh sugar snap peas
1 tablespoon good olive oil
1 1/2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
Sea salt or fleur de sel, for serving

Steps:

Remove and discard the stem end and string from each sugar snap pod.
Heat the olive oil in a large saute pan over medium-high heat. Add the sugar snap peas, salt and pepper and saute, tossing occasionally for 3 to 5 minutes, until the sugar snap peas are crisp tender.
Place the sugar snap peas in a serving bowl, sprinkle with sea salt and serve.

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