Lemon-Pepper Tofu and Snap Peas

Crisp, peppery tofu and quickly seared snap peas make a fast dinner for two, finished with a lemon-tahini sauce. Look for snap peas at the market in late spring and early summer.

Serves 2 · 30 minutes

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
• 1 block (14 to 16 ounces) extra-firm tofu
• 2 tablespoons plus 1 teaspoon neutral oil, such as grapeseed
• ½ pound snap peas, trimmed
• Mint or cilantro leaves, for serving

Instructions

1. In a small bowl, stir together the tahini, soy sauce and ginger. Zest the lemon and set the zest aside for later. Squeeze in the juice of half the lemon, then stir in cold water a little at a time (about 2 tablespoons) until the sauce is pourable.
2. On a plate or in a shallow dish, mix the cornstarch, sesame seeds, 2 teaspoons black pepper and a big pinch of salt.
3. Slice the tofu lengthwise into ½-inch slabs, then cut each slab in half crosswise for about 8 pieces. Pat them dry and press both sides into the sesame mixture.
4. Heat 1 teaspoon oil in a large nonstick skillet over medium-high. Cook the snap peas for about 3 minutes, stirring now and then, until blistered and just tender. Salt them and divide between plates.
5. Lower the heat to medium and add the remaining 2 tablespoons oil. Fry the tofu for 4 to 6 minutes per side, until golden and crisp.
6. Turn off the heat, scatter the lemon zest over the tofu and shake the pan so it sticks. Plate the tofu with the peas, spoon on the tahini sauce and top with herbs.

Tips

• Serve it over rice, soba noodles or salad greens. Extra tahini sauce is good on salads and grilled chicken too.

Adapted from Ali Slagle, NYT Cooking.