I recently read You Could Make This Place Beautiful, the poet Maggie Smith's 2023 memoir. (The title is essentially the last line from her as-famous-as-poems-get poem "Good Bones.") Lesson #1 from this book: Unless you're 100% certain that you'll never get divorced, do not marry a writer—you will not come off looking too good when they write their memoir.
At one point, Smith muses about the qualities she's looking for in her post-divorce "dream partner," but what she wants is "so basic, so low-bar, I’m almost ashamed to say it out loud: Someone who’s happy to see me. Someone who smiles when I walk into a room. Someone who can be happy with me and for me[.]" It may be basic and low-bar, but it's a great lesson #2 from this book: When your partner walks into a room, smile and let them know you're happy to see them. And while you're at it, give them a hug too, if you haven't seen them for a while. It's hard to imagine a simpler way to keep the fire burning.
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This is a quick and easy vegetarian main dish that I've already made three times for lots of family members, all of whom seem to be big fans. This does use a can of coconut milk, so it is not for all of you as is, but if you want to try it, there do appear to be some workable substitutions for the coconut milk (which I'll also add to the "Substitutions" page of UaKS that I bet none of you remember is up there). A couple of decent-sounding options are: (1) oat, soy, or almond milk, either (a) using a little less to make up for the thinner consistency or (b) whisking some cornstarch into the milk as a thickening agent; and (2) swapping in evaporated milk as a 1:1 substitute. I haven't actually tried any of these so I can't vouch for them yet, but let me know in the comments if anything works.
Seared Tofu with Blistered Snap Peas and Cashews
Adapted from Yewande Komolafe via the New York Times (June 26, 2020)
Time: ~40 minutes
Read above the picture for some ideas for substituting for the coconut milk.
3 to 4 tablespoons of oil, olive or neutral
1 (14-ounce) package of extra-firm tofu, drained
Kosher salt
Freshly ground black pepper
340 grams / ¾ pound sugar snap peas
15 grams (1 tablespoon) rice vinegar
4 scallions, trimmed and thinly sliced on the bias
½ to 1 teaspoon red pepper flakes, to taste (optional)
1 (14-ounce) package of extra-firm tofu, drained
Kosher salt
Freshly ground black pepper
340 grams / ¾ pound sugar snap peas
15 grams (1 tablespoon) rice vinegar
4 scallions, trimmed and thinly sliced on the bias
½ to 1 teaspoon red pepper flakes, to taste (optional)
1 (2-inch) piece fresh ginger, peeled and grated (about 2 tablespoons)
2 garlic cloves, grated
1 (13-ounce) can unsweetened light or full-fat coconut milk (see note)
17 grams (1 tablespoon) soy sauce
15 grams (2 teaspoons) molasses, honey, or dark brown sugar
65 grams (½ cup) toasted cashew pieces
Cooked rice, for serving
1. Slice the tofu in half horizontally. Place on a plate, cover with paper towels, and weight down with something heavy like a cast-iron skillet while you get your ingredients together. Get some rice going in a rice cooker.
2. Heat 1 to 2 tablespoons oil in a large stainless-steel or cast-iron skillet over medium-high heat. Season both sides of the tofu blocks with salt and pepper. Place in the hot pan and sear without moving until the tofu is golden brown on both sides, about 8 minutes, flipping after 4 minutes. It might take a little scraping during the flipping process. Transfer to a plate.
3. Add 1 tablespoon oil to the hot pan, and stir in the snap peas to coat. Cook, stirring and tossing occasionally, until blistered and just tender, about 3 minutes. Season with salt and move to a bowl. Let cool for a few minutes, then toss with the rice vinegar, scallions, and red pepper flakes.
4. Add 1 tablespoon oil to pan, and stir in the ginger and garlic. Cook just until fragrant, no more than 30 seconds. Then add the coconut milk, soy sauce, and molasses. Simmer briskly, stirring occasionally and scraping up any brown bits on the bottom of the pan, until the sauce reduces and is deep brown, about 8 to 10 minutes; the sauce should coat a metal spoon without running right off. Turn the heat down some as the sauce gets closer to being done.
5. While the sauce is reducing, gently slice the tofu into ¾-inch pieces. When the sauce is ready, add in the cashews and tofu and stir to coat with the sauce. Taste for seasoning.
6. Serve promptly over rice, with the blistered snap peas. Serves 4.
2 garlic cloves, grated
1 (13-ounce) can unsweetened light or full-fat coconut milk (see note)
17 grams (1 tablespoon) soy sauce
15 grams (2 teaspoons) molasses, honey, or dark brown sugar
65 grams (½ cup) toasted cashew pieces
Cooked rice, for serving
1. Slice the tofu in half horizontally. Place on a plate, cover with paper towels, and weight down with something heavy like a cast-iron skillet while you get your ingredients together. Get some rice going in a rice cooker.
2. Heat 1 to 2 tablespoons oil in a large stainless-steel or cast-iron skillet over medium-high heat. Season both sides of the tofu blocks with salt and pepper. Place in the hot pan and sear without moving until the tofu is golden brown on both sides, about 8 minutes, flipping after 4 minutes. It might take a little scraping during the flipping process. Transfer to a plate.
3. Add 1 tablespoon oil to the hot pan, and stir in the snap peas to coat. Cook, stirring and tossing occasionally, until blistered and just tender, about 3 minutes. Season with salt and move to a bowl. Let cool for a few minutes, then toss with the rice vinegar, scallions, and red pepper flakes.
4. Add 1 tablespoon oil to pan, and stir in the ginger and garlic. Cook just until fragrant, no more than 30 seconds. Then add the coconut milk, soy sauce, and molasses. Simmer briskly, stirring occasionally and scraping up any brown bits on the bottom of the pan, until the sauce reduces and is deep brown, about 8 to 10 minutes; the sauce should coat a metal spoon without running right off. Turn the heat down some as the sauce gets closer to being done.
5. While the sauce is reducing, gently slice the tofu into ¾-inch pieces. When the sauce is ready, add in the cashews and tofu and stir to coat with the sauce. Taste for seasoning.
6. Serve promptly over rice, with the blistered snap peas. Serves 4.
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