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. Served over a simple scallion pancake, this dish needs only a fresh salad on the side.
- Yield: 4 Servings
- 1 cup whole wheat pastry or sprouted whole wheat flour
- ½ teaspoon baking powder
- ¼ teaspoon sea salt
- ¼ cup plus 3 tablespoons avocado oil, divided
- ½ to ⅔ cup spring or filtered water
- 3 to 4 scallions, finely minced
- 1 pound extra-firm tofu, cut into 1-inch cubes
- Avocado or sunflower oil, for frying
- 2 teaspoons extra-virgin olive oil or avocado oil
- 1 jalapeño pepper, diced
- 1 red onion, diced
- Sea salt
- 1 cup finely diced winter squash
- 1 cup organic corn kernels (fresh or frozen)
- Dash organic soy sauce
- 2 cups cooked black turtle beans
- 2 to 3 fresh scallions, thinly sliced, for serving
To make the Pancake Batter
- Combine the flour, baking powder, and salt in a bowl. Use a pastry blender or two knives to cut in ¼ cup of the oil until the mixture resembles coarse sand. Slowly mix in the water to create a thin (but not runny) pancake batter. Fold in the scallions. Cover and let the batter rest for 15 minutes before proceeding.
- Meanwhile, make the tofu: Pat the tofu cubes dry. Heat about ¼ inch oil in a deep skillet and shallow fry the tofu until golden brown on all sides. Drain on paper towels and set aside. To make the Black Bean Sauce
- Heat the oil in a skillet over medium-high heat. Sauté the jalapeño and onion with a pinch of salt for 1 minute. Add the winter squash and corn with a splash of soy sauce and sauté for 1 to 2 minutes more. Mash half the beans with a fork or potato masher and then stir them into the skillet with the remaining beans. Season lightly with soy sauce and add a small amount of spring or filtered water to loosen the mixture. Stir in the fried tofu cubes. Cover and simmer over very low heat for 5 to 7 minutes while you make the scallion pancakes.
- To cook the pancakes, preheat the oven to 200°F. Heat a skillet over medium heat. Add the remaining 3 tablespoons oil. Drop tablespoons of batter into the hot oil to make 3-inch pancakes. Cook until golden brown, turning once to brown both sides. Transfer the pancakes to a baking sheet and then to the warm oven while making the remaining pancakes. You should be able to make 8 to 10 pancakes. To serve, place 2 pancakes each on 4 to 5 individual plates. Top generously with tofu and black beans. Sprinkle with scallions and serve hot.