Fried Tofu with Black Bean Sauce on Scallion Pancakes

January 20, 2021

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.