Snap Pea, Tofu and Herb Salad With Spicy Peanut Sauce
When the season gifts us sweet, juicy sugar snap (or snow) peas, use them raw in this textural salad. Slicing them in half diagonally not only unlocks their innate crispness, but also allows the inner peas to spill out, creating more texture. This salad is brazenly herb forward, and offers an excellent way to use up any leftover bundles in your fridge; mint, cilantro or basil can be used singularly or as a mix. The two-ingredient dressing is the simplest, and possibly tastiest, peanut sauce you’ll ever make: Peanut butter is whisked together with chile crisp and loosened with boiling water, which helps encourage it to emulsify, creating a smooth, creamy and intensely savory sauce. Looking for another shortcut? You can even skip pan-frying and use store-bought pre-baked firm tofu.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 1(14- to 16-ounce) package of extra-firm tofu, drained, patted dry and cut into 1/2-inch slices
- Salt and pepper
- Extra-virgin olive oil
- ¼cup creamy peanut butter, stirred
- 1tablespoon chile crisp (or more for more heat)
- ¼cup boiling water
- 12ounces sugar snap peas or snow peas, trimmed and sliced diagonally in half
- 2scallions, trimmed and thinly sliced
- 2cups mint, cilantro, basil or Thai basil (or a mix of all), large leaves torn
Instructions
Step 1
Lay the tofu out on a cutting board and scatter with salt and pepper.Step 2
Heat a large skillet on medium-high for 2 minutes. Drizzle with olive oil then place the tofu, seasoned side down, onto the hot surface. Drizzle the top of the tofu with a little more oil and season with a little more salt and pepper. Cook until the bottom is golden, 2 to 3 minutes. Flip over and cook the other side until golden, another 2 minutes. Remove from the pan and set aside to cool.Step 3
To a medium bowl, add the peanut butter and chile crisp. Pour in the boiling water and whisk to combine. If it is too thick, add more room temperature water, 1 tablespoon at a time, until the sauce is smooth and pourable. Season with salt and pepper.Step 4
When the tofu is cool, slice lengthwise into thin strips.Step 5
Place the sugar snap peas into a large bowl. Add the tofu, scallions and herbs. Drizzle over half of the peanut sauce and toss to coat. Taste, season well with salt and pepper, and toss again. To finish, drizzle with the remaining peanut sauce, olive oil and serve.