Crispy Tofu with Cashews

Crisping tofu is like cooking salmon - you let it cook, untouched for 3-5 minutes, without disturbing it. Disturb it and you crumble it. Once the crispness forms, you can gently spatula it off the surface and flip, and crisp the second side.

The tendency is to stir fry, tossing constantly. Tat's one way to handle tofu, but this dish is distinguished by its crisp tensions.

Toasting the cashews is also a key secret to flavor and texture in this dish. Untoasted cashews will be ok, but not great, as they will be soft and not as fully flavored. They won't amplify the crispy flavorful Tofu. It is 3-5 minutes of your CONSTANT attention, well spent.

1 14-oz block extra firm tofu

garlic powder

1 cup cashews

1 Tbsp soy sauce

1 Tbsp molasses

1 Tbsp sesame oil

1 tsp fish sauce

2 cloves garlic, peeled and minced

1/2-inch fresh ginger, peeled and minced

dash crushed red pepper flakes, to taste

1 15-oz can coconut milk

1 Tbsp fresh mint leaves, finely minced

1 Tbsp chives, minced

Slice the tofu in half horizontally. Wrap in a paper towel and place between 2 cutting boards weighted down with a canned good or two.

Allow tofu to drain out for about 5 minutes. Unwrap tofu and cut into 1-inch pieces.

Season both sides with salt, pepper and garlic powder to taste.

Meanwhile whisk together the soy sauce, molasses, sesame oil and fish sauce in a small bowl. Spread the cashews about a baking sheet and toast in a 350F oven for about 3-5 minutes. Check the cashews often and shake then, flipping a few times.

Heat a tablespoon of canola oil in a skillet until just shimmering. Carefully place tofu slices in pan.

Now walk away from the pan and no one will be hurt. Sear without moving for about 4-5 minutes per side. Moving the tofu before it crisps will end up in sticking and a mess. The tofu should be crisped on two sides and soft in the center. Set tofu aside in a bowl.

Add the garlic, ginger and red pepper flakes to the skillet with a dash more oil if necessary. Cook for 2-3 minutes, stirring continuously. Add the coconut milk and the soy sauce mixture to the skillet and bring to a light boil.

Reduce the liquid by at least a third, until the sauce has thickened and coats the back of a spoon.

Return the tofu to the sauce along with the cashews, mint and half the chives. Stir to coat and heat through.

Serve tofu over rice and garnish with the remaining chives.

Serves 4.

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