Crispy Baked Tofu with Sugar Snap Peas

cooking.nytimes.com

Putting sugar snaps in a 400F oven for 25 minutes is crazy, it totally annihilates their freshness. Toss them with lemon juice and oil and add them for the last five minutes. A good addition is to add par boiled carrots cut the same size as the sugar snaps.

1 (14- to 16-ounce) package extra-firm or firm tofu, cut into 1-inch-thick slices

1½ teaspoons kosher salt (such as Diamond Crystal), plus more as needed

½ teaspoon freshly ground black pepper, plus more as needed

3 tablespoons extra-virgin olive oil

1 tablespoon cornstarch

5 tablespoons grated Parmesan (see Tip; or use vegan Parmesan or nutritional yeast), plus more for serving

1 large red onion, cut into ¼-inch wedges (about 2 cups)

12 ounces sugar snap peas, trimmed and halved crosswise

1½ teaspoons fresh lemon juice, plus more for serving

⅓ cup chopped fresh mint, cilantro or dill (or a combination), for garnish

Directions at cooking.nytimes.com

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