In French, snow peas are called pois mange-tout, which roughly means "peas eat all". I think it's cute, and fitting for this dish which is tasty enough that you'll likely want seconds.
This dish is great served on a bed of fresh or steamed bok choy and brown rice. If you like, broccoli florets (which are more seasonal right now anyway) can replace the snow peas, and almonds can stand in for cashews.
1 1-lb. cake non-GM firm tofu, cut into 1-inch square cubes
2 tbsp. tamari soy sauce
2 tbsp. olive, grapeseed or raw (not toasted) sesame oil
1/3 cup raw cashews
1 1/2 cups trimmed snow peas, blanched in boiling water for 30 seconds and drained
2 tbsp. rice vinegar
1 tbsp. flaxseed oil or olive oil
1 tbsp. toasted sesame oil
2 tsp. freshly grated ginger root
1 tsp. brown rice syrup (or other liquid sweetener like agave nectar or maple syrup)
1/2 tsp. ground coriander seed
1/2 tsp. dulse powder (optional)
1/2 tsp. tamari soy sauce
2-3 thinly sliced scallions (as garnish)
2 tbsp. unhulled sesame seeds (as garnish)
Preheat oven to 350oF.
Place the tofu in a baking pan large enough to have just a single layer.
Pour in the oil and tamari, and toss to coat tofu evenly.
Slide pan in the oven and bake for 30 minutes, turning once or twice, until the edges of the tofu cubes are slightly browned and crispy.
Toast the cashews in a dry skillet over medium heat for about 5 minutes, until they become golden and fragrant. Remove from the heat and set aside.
Turn the tofu with a silicone spatula (to prevent breaking the cubes) so that all the surfaces can get browned and crispy. Do this twice more before baking is completed. Set tofu aside and let cool.
Combine all the dressing ingredients and toss gently with the tofu, snow peas and cashews.
Garnish with the sliced scallions and sesame seeds, and serve at once. The snow peas will retain the brightest green colour if the dish is served soon after the dressing goes on.
Makes about 4 servings.