Lemon-Pepper Tofu and Snap Peas

This combination of sesame and pepper-crusted tofu, blistered snap peas and tahini-lemon sauce creates a lively and quick dinner, while the three elements are just as valuable as building blocks to many more meals. The tofu is crisp with a coating of cornstarch and sesame seeds and punchy with lots of black pepper and lemon zest. The snap peas are seared until juicy but still snappy. The tahini sauce, which is buoyed by lemon, ginger and soy sauce, can be drizzled on everything from salads to seared chicken. Serve this dish over rice or other grains, soba noodles or salad greens. Tofu is protein rich and nutrient dense. It boasts very high levels of calcium, vitamin A, and isoflavones that may reduce breast cancer risk. Tofu may also reduce heart disease and type II diabetes risk. Snap peas are little packets of goodness, providing fiber and high levels of vitamin C.

Makes: 2 servings
Time to cook: 30 minutes (10 minutes prep, 20 minutes cook time)

Ingredients

· ¼ cup well-stirred tahini

· 1 tablespoon soy sauce

· 1 teaspoon finely grated ginger

· 1 lemon

· 2 tablespoons cornstarch

· 3 tablespoons sesame seeds (any color)

· Kosher salt and black pepper

· One (14 to 16-ounce) block extra-firm tofu

· 2 tablespoons plus 1 teaspoon neutral oil, such as grapeseed

· ½ pound snap peas, trimmed

· Mint or cilantro leaves, for serving

Cooking Instructions

1. 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.

2. 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.

3. 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.

4. 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.

Nutrition per serving
665 calories; 48 grams fat; 6 grams saturated fat; 21 grams monounsaturated fat; 18 grams polyunsaturated fat; 37 grams carbohydrates; 31 grams protein; 11 grams fiber; 7 grams sugar; 1044 milligrams sodium 

Recipe by Ali Slagle, NY Times Cooking  

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