Seared Tofu With Sugar Snap Peas and Sesame Seeds
Impatience was the main reason I failed at searing tofu. For years, I had given in to the temptation to poke it, turn it, examine it, annoy it. Then I finally learned that, like any very moist ingredient (fish, mushrooms, tomatoes), the less you bother it, the browner and crisper it will get.
Once I figured that out, searing tofu was easy. These days it’s a fixture in our something-quick-for-dinner arsenal. In this recipe, I stir-fry it with sliced sugar snap peas. But any vegetable cut into small pieces (asparagus, mushrooms, broccoli, zucchini, green beans) works well, too.
When preparing the tofu, press as much water out of it as possible. Starting with extra-firm tofu (as opposed to firm, soft or silken) helps. This is the densest of the lot, with the least water content. Then you need to dry it some more by wrapping the block in towels and weighing it down.
Sometimes, if I really want a very crisp result, or if I’ve bought firm or soft tofu instead of extra-firm, I’ll slice the tofu before pressing it with weights. I place the slices on a towel-lined baking sheet, top them with another towel and press the whole thing down with another baking sheet topped with cans or books. This exposes more of the tofu’s surface area to the weights, expelling the most water. You can leave it weighted for 10 to 20 minutes.
Then get your pan very hot before adding the oil, and let the oil get hot before adding the tofu. Now resist the urge to touch it. Those few minutes sitting on your hands may seem endless. But the golden brown result will be devoured in no time.
1 14-ounce package extra-firm tofu
4 large garlic cloves, grated
2 small jalapeño chiles, seeds and veins removed if desired, thinly sliced
1 1/2 tablespoons soy sauce
1 1/2 teaspoons grated ginger root
1 1/2 tablespoons fresh lime juice, more to taste
1 1/2 teaspoons toasted (Asian) sesame oil, more for drizzling
1 1/2 teaspoons Asian fish sauce
1 teaspoon honey
2 tablespoons peanut oil, more if needed
6 ounces sugar snap peas, trimmed and thinly sliced
3 scallions, thinly sliced
Sesame seeds, for serving
Cooked rice, for serving
Chopped cilantro or basil, for serving
- Drain tofu, wrap it with a clean dish towel or several layers of paper towels and place on a rimmed plate; top with another plate and a weight (a can works). Let drain further.
- Meanwhile, make the sauce: In a small bowl, combine garlic, chiles, soy sauce, ginger, lime juice, sesame oil, fish sauce and honey.
- Unwrap tofu and cut crosswise into 3/4-inch-thick slices. Pat slices dry.
- Heat a large skillet over high heat until very hot, about 5 minutes.
- Add peanut oil and let heat for 30 seconds, then carefully add tofu. Don’t touch tofu for 2 to 3 minutes, letting it sear until golden brown.
- Flip and sear for another 2 to 3 minutes.
- Move tofu to one side of pan (or stack pieces on top of one another to make room in pan), then add sugar snap peas, scallions and, if needed, a few drops more peanut oil.
- Stir-fry vegetables until they start to soften, 1 to 2 minutes.
- Add sauce and stir well, cooking until peas are done to taste, another minute or 2.
- Spoon sauce all over tofu, unstacking it if necessary.
- Sprinkle sesame seeds over tofu and vegetables and serve over rice, sprinkled with cilantro or basil.
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