Equipment
* optional
Ingredients
Tofu and Aromatics
- 450 g extra-firm tofu, pressed, dried, and cut into 2cm cubes
- 30 ml neutral cooking oil, such as canola or grapeseed oil
- 15 g fresh ginger, peeled and finely minced
- 2 garlic, minced
Vegetables and Broth
- 200 g sugar snap peas, strings removed
- 400 ml full-fat coconut milk, stirred well
- 30 ml soy sauce, light or all-purpose
- 15 ml lime juice, freshly squeezed
Garnishes
- 50 g roasted cashews, roughly chopped
- 4 scallions, thinly sliced
- 15 g fresh mint, leaves torn
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 464 kcal
- Protein
- 18 g
- Carbohydrates
- 15 g
- Fat
- 41 g
- Fiber
- 4 g
- Sugar
- 4 g
- Sodium
- 515 mg
- Saturated Fat
- 22 g
- Monounsaturated Fat
- 6 g
- Polyunsaturated Fat
- 4 g
- Potassium
- 640 mg
- Calcium
- 383 mg
- Iron
- 8.2 mg
- Magnesium
- 142 mg
- Phosphorus
- 331 mg
- Zinc
- 2.8 mg
- Vitamin A
- 40 mcg
- Vitamin C
- 35 mg
- Vitamin E
- 0.4 mg
- Vitamin K
- 41 mcg
- Vitamin B6
- 0.3 mg
- Thiamin
- 0.19 mg
- Riboflavin
- 0.15 mg
- Niacin
- 1.7 mg
- Folate
- 66 mcg
- Water
- 235 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Thoroughly pat the cubed tofu dry with paper towels to remove excess moisture. This is critical for achieving a crisp, golden sear.
Heat the neutral oil in a cast iron skillet over medium-high heat until shimmering. Carefully add the tofu cubes in a single layer. Sear without moving for 3 to 4 minutes until a crust forms, then turn to brown the adjacent sides.
Push the seared tofu to the perimeter of the skillet. Add the sugar snap peas to the center of the pan and cook briefly until bright green and slightly blistered in spots.
Reduce heat to medium. Add the minced ginger and garlic to the pan, stirring constantly for 1 minute until fragrant, mixing them with the snap peas and tofu.
Pour the full-fat coconut milk and soy sauce into the skillet. Stir gently, scraping up any browned bits from the bottom of the pan. Bring the mixture to a gentle simmer and let it cook until slightly thickened.
Remove the skillet from the heat. Stir in the freshly squeezed lime juice. Taste the broth and adjust the seasoning with a little more soy sauce if required.
Distribute the warm mixture among shallow serving bowls. Generously garnish each portion with the chopped roasted cashews, sliced scallions, and freshly torn mint leaves.
Chef's Notes
- Pressing your tofu is absolutely non-negotiable for a premium sear. If you are short on time, try the microwave trick: wrap sliced tofu in paper towels and microwave for 2 minutes on high. It forcefully expels water.
- The residual heat of a heavy cast iron skillet will continue to cook your aromatics even after the heat is turned down. Have your coconut milk open and ready to pour to prevent the ginger and garlic from burning.
- Do not chop your mint leaves with a knife unless it is razor sharp, as dull blades will bruise the tender leaves, turning them black. Hand-tearing preserves their cellular structure and vibrant color.
- The contrast in textures is what elevates this dish. Serve it immediately while the cashews are crunchy, the peas snap, and the tofu retains its crust before absorbing too much liquid.
Storage
Refrigerator: 3 days — Store in an airtight container. The snap peas will lose their crunch over time, and the coconut milk may separate slightly but will come back together upon reheating.
Reheating: Gently reheat on the stovetop over low heat until warmed through, avoiding a rapid boil to keep the coconut milk intact.
Troubleshooting
Tofu sticks stubbornly to the cast iron pan
Cause: The pan and oil were not preheated adequately, or the tofu was too wet when added.
Fix: Remove pan from heat for 2 minutes to let the surface temperature drop; the crust will often release itself. Use a thin metal spatula to gently scrape underneath.
Prevention: Ensure the pan is fully preheated before adding oil, let the oil shimmer, and press tofu thoroughly.
Coconut broth separates and looks curdled or oily
Cause: Boiling the coconut milk too vigorously or using a low-fat coconut milk lacking stabilizers.
Fix: Remove from heat immediately and whisk vigorously. A splash of water can sometimes help re-emulsify the fats.
Prevention: Maintain a gentle simmer and always use high-quality, full-fat canned coconut milk.
Snap peas are mushy and drab olive-green
Cause: Overcooking the peas by leaving them in the simmering liquid for too long.
Fix: Cannot be fixed. Serve immediately to prevent further deterioration of texture.
Prevention: Only blister the peas briefly and simmer the broth just long enough to warm everything through.
Cultural Context
While not tied to one specific tradition, this dish draws heavy inspiration from Southeast Asian flavor profiles, specifically Thai and Indonesian curries. It marries the robust, searing technique common in Chinese wok cooking with the rich coconut and aromatic herb foundations of tropical climates.
