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.