Lemon-Pepper Tofu and Snap Peas
Ingredients
- ¼ C well-stirred tahini
- 1 TBSP soy sauce
- 1 tsp finely grated ginger
- 1 lemon
- 2 TBSP cornstarch
- 3 TBSP sesame seeds (any color)
- Kosher salt and black pepper
- One (14 to 16-ounce) block extra-firm tofu
- 2TBSPplus1 tsp neutral oil, such as grapeseed
- ½ pound snap peas, trimmed
- Mint or cilantro leaves, for serving
Directions
- In a small bowl or liquid measuring cup, stir together the tahini, soy sauce and ginger. Zest the lemon and reserve for Step 4. Squeeze half the lemon into the tahini mixture. Stir in cold water until saucy (about 2 tablespoons). Set aside.
- In a shallow dish or large plate, stir together the cornstarch, sesame seeds, 2 teaspoons black pepper, and a big pinch of salt. Cut the tofu lengthwise into ½-inch-slices, then crosswise in half. (You’ll have about 8 pieces.) Pat the tofu dry, then add to the cornstarch mixture and press and turn to coat the tops and bottoms.
- In a large, nonstick skillet, heat 1 teaspoon oil over medium-high. Add the snap peas and cook, stirring occasionally, until blistered and just tender, about 3 minutes. Season with salt and transfer to serving plates.
- Reduce heat to medium and add the remaining 2 tablespoons oil. Add the tofu and cook until golden-crisp on both sides, 4 to 6 minutes per side. Turn off the heat, sprinkle the tofu with the reserved lemon zest and shake the skillet so the zest adheres to the tofu. Divide the tofu among plates and top with the tahini sauce and herbs.