RECIPE SIXTEEN: Sunday July 30 - hot and sour seared tofu

BACK STORY:
Another New York Times recommendation in the daily email. I liked the combination of flavors so decided to try it on a night where I didn't want to cook anything else.

NOTES:
I started draining the tofu when I started the rice, mixed up the sauce, then cooked the tofu. I didn't have fish sauce so put in an extra dash of soy sauce instead. I diced the jalapeno pepper and ginger instead of grating, but the flavor seems the same. The oil heated up fast (and was hot to my sunburned stomach!) but the tofu did crisp up nicely - definitely leave without touching for good crispiness. I didn't have snap peas so used green beans instead, which I steamed in a separate pan for a minute or two first. I also didn't have any cilantro or basil to top it with - I bet the fresh herbs would add a nice punch at the end.

STARS: 
3 out of 5. A long prep time for good flavor, but not something I'd make every day. Might be worth trying again in the winter for comfort food.

RECIPE:
https://cooking.nytimes.com/recipes/1014774-hot-and-sour-seared-tofu-with-sugar-snap-peas

INGREDIENTS

• 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 ½ tablespoons soy sauce
• 1 ½ teaspoons grated ginger root
• 1 ½ tablespoons fresh lime juice, more to taste
• 1 ½ teaspoon toasted (Asian) sesame oil, more for drizzling
• 1 ½ 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

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  Nutritional Information

PREPARATION

1. 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.
2. Meanwhile, make the sauce: In a small bowl, combine garlic, chiles, soy sauce, ginger, lime juice, sesame oil, fish sauce and honey.
3. Unwrap tofu and cut crosswise into 3/4-inch-thick slices. Pat slices dry.
4. 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 two. Spoon sauce all over tofu, unstacking it if necessary.
5. Sprinkle sesame seeds over tofu and vegetables and serve over rice, sprinkled with cilantro or basil.