Crispy Tofu With Cashews and Blistered Sugarsnaps

Clean and trim 200g sugar snaps. Mince 2 spring onions and 10g minced mint leaves. In your favourite large sauté pan, add 1 tablespoon olive oil and heat to high. Add the sugar snaps and sauté, stirring occasionally, until blistered and just tender, about 3 minutes. Season with salt and move to a bowl. Toss the peas with 1 tbsp rice vinegar, spring onions, mint and 1/24 tsp chili flakes. Set aside.

Slice a 200g block of  tofu in half horizontally, and place on paper towels to dry any excess liquid. Pat the top with paper towels as well. You'll want the tofu to be a dry as possible. Season with salt and pepper.

Returning to the same sauté pan, heat 1 tablespoon olive oil to hot. Cut the drained tofu into 1 cm pieces and sear until tofu is browned and golden on all sides, about 8 minutes. Move the tofu to a plate.

Next, heat the remaining 1 tablespoon oil and add 1 tbsp grated ginger and 1 minced clove of garlic. Cook until fragrant, about 30 seconds. Pour in 200g coconut milk, 2 tbsp soy sauce and 1 tbsp brown sugar. Simmer, stirring frequently until the sauce reduces and its color deepens to a dark brown, about 6 to 8 minutes. 

Serve as shown with the sauce at the bottom and 30g toasted cashews on top.

Recipe by Yewande Komolafe