Tofu with Peanuts and Edamame

INGREDIENTS   

• 1 (14-ounce) block firm or extra-firm tofu, drained   
• 3 T. neutral oil
• Kosher salt and black pepper
• ¾ pound edamame
• 1 (2-inch) piece fresh ginger, peeled and grated (about 2 T.)
• 2 garlic cloves, grated
• 1 (13-ounce) can unsweetened coconut milk
• 1 T. soy sauce
• 2 t. molasses, dark brown sugar or honey
• ½ cup toasted peanuts
• 1 T. rice vinegar
• 4 scallions, trimmed and thinly sliced
• ½ to 1 t. red-pepper flakes
• Rice or any steamed grain, for serving  

DIRECTIONS   

1. Slice the tofu in half horizontally, and leave on paper towels to dry any excess liquid.
2. In a medium skillet or cast-iron pan, heat 1 tablespoon oil over medium-high until it shimmers.
3. Season both sides of the tofu with salt and black pepper, place in the pan and sear without moving until tofu is browned and golden on both sides, turning once halfway through, about 8 minutes total. Move the tofu to a plate.
4. Heat the edamame per directions and set aside.
5. Heat the remaining 1 tablespoon oil, add the ginger and garlic, and cook until fragrant, about 30 seconds. Pour in the coconut milk, soy sauce and molasses. Simmer, stirring frequently until the sauce reduces and its color deepens to a dark brown, about 6 to 8 minutes. It should coat a spoon without running right off. Stir in the peanuts, break the tofu into 1-inch pieces and toss in the pan to coat with sauce. Remove from heat, and taste and adjust seasoning, if necessary. Toss the edamame with the rice vinegar, scallions, and red-pepper flakes, if using and add to dish.

Recipe Author: NY Times Cooking