Ghost Pepper Tofu with Cashews Chickpeas and a Touch of Chili Lime Salt

I almost always use tomato-based sauces in my recipes, but this one calls for a drier style. It’s delicious, there is something to dry chickpeas that’s really appealing. And in this dish, the dominant ghost pepper flavor mixed with chili lime salt is divine.

You’ll need,

Chickpeas

Salted Cashew Nuts

Baby Spinach

Extra Firm Tofu

Spices,

Ghost Pepper

Cumin

Salt (optional, if you use it, do so sparingly for this recipe)

Mild Mexican Chili

Chili Lime Salt as a serving salt.

Prepare by pressing your tofu in a tofu press or between cutting boards with something heavy on top for thirty minutes or more. Then cut it into thick squares. Fry them in peanut oil until they’re crispy. This usually takes a while so you can make the chickpea cashew blend while it cooks.

Rinse the chickpeas thoroughly. Pour a generous amount of peanut oil, or any cooking oil, into your frying pan and add all your spices except for the chili-lime-salt. The ghost pepper should dominate. Stir them into the oil and blend well, then add chickpeas and cashews and stir until the chickpeas and cashews are coated with the spicy oil. Let this cook for about five minutes on medium to high heat, then add the baby spinach along with a little water, cover with a lid until the spinach is soft, stir. If it’s too watery pour some water out and add the crispy tofu. Sprinkle liberally with chili-lime-salt and serve with a baked potato with shredded cheese, or olive oil.