Snap Pea, Tofu and Herb Salad With Spicy Peanut Sauce 

By Hetty Lui McKinnon

Published May 27, 2024

  • Ryan Liebe for The New York Times. Food Stylist: Maggie Ruggiero.
Media 1 of 1
Total Time
30 minutes
Prep Time
20 minutes
Cook Time
10 minutes
Rating
5(1,227)
Comments
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When the season gifts us sweet, juicy sugar snap (or snow) peas, use them raw in this textural salad. Slicing them in half diagonally not only unlocks their innate crispness, but also allows the inner peas to spill out, creating more texture. This salad is brazenly herb forward, and offers an excellent way to use up any leftover bundles in your fridge; mint, cilantro or basil can be used singularly or as a mix. The two-ingredient dressing is the simplest, and possibly tastiest, peanut sauce you’ll ever make: Peanut butter is whisked together with chile crisp and loosened with boiling water, which helps encourage it to emulsify, creating a smooth, creamy and intensely savory sauce. Looking for another shortcut? You can even skip pan-frying and use store-bought pre-baked firm tofu.

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Ingredients

Yield:4 servings 

  • 1 (14- to 16-ounce) package of extra-firm tofu, drained, patted dry and cut into ½-inch slices 

  • Salt and pepper

  • Extra-virgin olive oil

  • ¼ cup creamy peanut butter, stirred

  • 1 tablespoon chile crisp (or more for more heat)

  • ¼ cup boiling water

  • 12 ounces sugar snap peas or snow peas, trimmed and sliced diagonally in half

  • 2 scallions, trimmed and thinly sliced

  • 2 cups mint, cilantro, basil or Thai basil (or a mix of all), large leaves torn  

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

15 grams carbs; 254 calories; 8 grams monounsaturated fat; 4 grams polyunsaturated fat; 3 grams saturated fat; 16 grams fat; 5 grams fiber; 572 milligrams sodium; 16 grams protein; 6 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Lay the tofu out on a cutting board and scatter with salt and pepper.

  2. Step 2

    Heat a large skillet on medium-high for 2 minutes. Drizzle with olive oil then place the tofu, seasoned side down, onto the hot surface. Drizzle the top of the tofu with a little more oil and season with a little more salt and pepper. Cook until the bottom is golden, 2 to 3 minutes. Flip over and cook the other side until golden, another 2 minutes. Remove from the pan and set aside to cool.

  3. Step 3

    To a medium bowl, add the peanut butter and chile crisp. Pour in the boiling water and whisk to combine. If it is too thick, add more room temperature water, 1 tablespoon at a time, until the sauce is smooth and pourable. Season with salt and pepper.

  4. Step 4

    When the tofu is cool, slice lengthwise into thin strips.

  5. Step 5

    Place the sugar snap peas into a large bowl. Add the tofu, scallions and herbs. Drizzle over half of the peanut sauce and toss to coat. Taste, season well with salt and pepper, and toss again. To finish, drizzle with the remaining peanut sauce, olive oil and serve.

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Ratings

5 out of 5
1,227 user ratings
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Comments

Bri

We LOVED this!! Delicious vegan summer main! I used a combo of sugar snap peas and snow peas because of what was available at the store. For herbs I did basil and mint. And after taste testing the sauce (and a quick check of the comments), I added lime juice and soy sauce, and garnished with chopped peanuts. Served with buckwheat soba noodles. A total hit! Will be making again!!

Rita

Really delicious. I added a bit of butter lettuce, and used all the herbs - mint, basil, and cilantro. I arranged the veggies and tofu on a platter, drizzled with juice of half a lime, olive oil, and sea salt, and then drizzled the peanut sauced over the whole thing (rather than tossing). It looked pretty and tasted fresh and good. Next time I will chop up some roasted peanuts to scatter on top.

Pennie

I don't remake thiings often, always trying something new..made this 3 times so far...I added some minced garlic and ginger to the sauce, t was yummy, and also adds medicinal value to it!!

MEA

Used packaged smoked tofu - so good!! Also added daikon for extra crunch. While I love the IDEA of the two ingredient sauce, it really was much improved by a splash of soy sauce and a bunch of lime juice, so I would just make the extra effort to do that.

Andie

Added lime juice and pickled red onions! So good!

CQ

Cook the sugar snap peas and remove the threads. Inedible raw.

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