[1]Once again, calm, cool tofu comes together with dramatic, spicy beans to create a centered focus, with vitality to burn. Dishes like this make you “simmer,” so your energy doesn’t fail you. And served over a simple scallion pancake, this simple dish is a meal on its own, with a fresh salad on the side.
Makes 4-5 servings
Scallion Pancakes
1 cup whole wheat pastry or sprouted wheat flour
1/4 teaspoon sea salt [2]
1/2 teaspoon baking powder [3]
1/4 cup plus 3 tablespoons avocado oil [4]
spring or filtered water
3-4 scallions, finely minced
Fried Tofu
1 pound extra firm tofu, 1-inch cubes
avocado or sunflower oil for frying
Black Bean Sauce
avocado or extra virgin olive oil [5]
1 jalapeno pepper, diced; do not seed
1 red onion, diced
organic soy sauce
1 cup winter squash [6], finely diced
1 cup fresh/frozen organic corn [7] kernels
2 cups cooked black turtle beans [8]
spring or filtered water
2-3 fresh scallions, thinly sliced, for garnish
Prepare the pancake batter by combining flour, salt [2] and baking powder [3]. Cut in oil. Slowly mix in water to create a thin (but not runny) pancake batter. Fold in scallions and cover. Let batter rest for 15 minutes before proceeding.
Meanwhile, cube tofu and pat dry. Heat about 1/4-inch oil in a deep skillet and shallow fry tofu until golden brown on all sides. Drain on paper and set aside.
Prepare the black bean sauce by heating a small amount of oil in a skillet. Sauté’ chili and onion with a pinch of salt, for 1 minute. Add squash and corn [7], a splash of soy sauce and sauté’ 1-2 minutes more. Mash half the beans with a fork or potato masher and mix in with balance of cooked beans. Stir beans into skillet, season lightly with soy sauce and add a small amount of water. Stir in fried tofu cubes. Cover and simmer over very low heat for 5-7 minutes while you make the scallion pancakes.
To make the pancakes, heat a skillet over medium heat. Add 2-3 tablespoons oil. Drop tablespoons of batter in the oil to make 3-inch pancakes. Cook until golden brown, turning to brown both sides. Transfer pancakes to a baking sheet and then to a warm oven while making the balance of pancakes. You should be able to make 8-10 pancakes.
To serve, place 2 pancakes on 4-5 individual plates. Top generously with tofu and black beans. Sprinkle with scallion slices. Serve hot.
COOK’S TIP: Use seasonal vegetables, so in summer swap out the winter squash [6] for zucchini or yellow squash.