Snap Pea, Tofu and Herb Salad With Spicy Peanut Sauce

Raw sugar snap or snow peas stay sweet and crunchy in this herb-heavy salad, and cutting the pods on an angle shows off the little peas inside. Make it in late spring with snap peas from the market and whatever soft herbs you have on hand.

Serves 4 · 30 minutes

Ingredients

• 1 (14- to 16-ounce) package extra-firm tofu, drained, patted dry and cut into ½-inch slices
• Salt and pepper
• Extra-virgin olive oil
• ¼ cup creamy peanut butter, well stirred
• 1 tablespoon chile crisp, or more to taste
• ¼ cup boiling water
• 12 ounces sugar snap peas or snow peas, trimmed and halved on the diagonal
• 2 scallions, thinly sliced
• 2 cups mint, cilantro, basil or Thai basil leaves (or a mix), larger leaves torn

Instructions

1. Spread the tofu slices on a cutting board and season the tops with salt and pepper.
2. Heat a large skillet over medium-high for 2 minutes, then add a drizzle of olive oil. Lay in the tofu seasoned-side down, drizzle the tops with a bit more oil and season again.
3. Cook for 2 to 3 minutes, until golden underneath, then flip and cook about 2 minutes more. Move to a plate to cool.
4. In a medium bowl, whisk the peanut butter and chile crisp with the boiling water until smooth. If it's too thick to pour, whisk in room-temperature water a tablespoon at a time. Season with salt and pepper.
5. Once the tofu is cool, cut it lengthwise into thin strips.
6. In a large bowl, combine the snap peas, tofu, scallions and herbs. Add half the peanut sauce and toss, then taste and season with salt and pepper.
7. Drizzle the rest of the sauce and a little olive oil over the top and serve.

Tips

• Short on time? Use store-bought baked tofu and skip the pan-frying.

Adapted from Hetty Lui McKinnon, NYT Cooking.