Fried Tofu with Black Bean Sauce on Scallion Pancakes

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

Ingredient List: 

Scallion Pancakes

1 cup whole wheat pastry or sprouted wheat flour

1/4 teaspoon sea salt

1/2 teaspoon baking powder

1/4 cup plus 3 tablespoons avocado oil

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

1 jalapeno pepper, diced; do not seed

1 red onion, diced

organic soy sauce

1 cup winter squash, finely diced

1 cup fresh/frozen organic corn kernels

2 cups cooked black turtle beans

spring or filtered water

2-3 fresh scallions, thinly sliced, for garnish

Step By Step Instructions: 

Prepare the pancake batter by combining flour, salt and baking powder. 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, 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 for zucchini or yellow squash.