Wendell's Crispy Tofu with Cashews and Snap Peas

Wendell made this for dinner last night. The recipe was in yesterday's Crave section of the Star Advertiser.  Wendell added in some chicken although it didn't call for it.

I made myself this small portion because as I told Wendell, I was planning on having only a salad for dinner.  Well, scratch that salad because it was so ono that I had another bigger portion of this instead of the salad. 

CRISPY TOFU WITH CASHEWS AND BLISTERED SNAP PEAS

• 1 (14-ounce) block firm or extra-firm tofu, drained 
• 3 tablespoons neutral oil, such as grapeseed, vegetable or canola, divided, plus more as needed 
• Kosher salt and black pepper, to taste 
• 3/4 pound snap peas, trimmed 
• 1 (2-inch) piece ginger, grated (about 2 tablespoons) 
• 2 cloves garlic, grated 
• 1 (13-ounce) can unsweetened coconut milk 
• 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 

Slice tofu in half horizontally; place on paper towels to absorb excess liquid. Season with salt and pepper.

In a medium skillet or cast-iron pan, heat 1 tablespoon oil over medium-high until it shimmers. Add tofu and sear without moving until tofu is browned and golden on both sides, turning once halfway through, about 8 minutes total. Move tofu to a plate.

Add 1 tablespoon oil to pan; add snap peas. Cook, stirring occasionally, until blistered and just tender, about 3 minutes. Season with salt and move to a bowl.

Add remaining 1 tablespoon oil to pan; add ginger and garlic. Cook until fragrant, about 30 seconds. Pour in coconut milk, soy sauce and molasses. Simmer, stirring frequently. until sauce reduces and color deepens to dark brown, 6 to 8 minutes. It should coat a spoon without running off.

Stir in cashews. Break tofu into 1-inch pieces and toss in pan to coat with sauce. Remove from heat; taste and adjust seasoning, if necessary.

Toss snap peas with rice vinegar, scallions, mint and red-pepper flakes, if using. Divide among plates, along with tofu and cashews. Serve with rice or any steamed grain. Serves 4.