Fried tofu with black bean sauce on scallion pancakes recipe


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


Scallion Pancakes
  • 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
Fried Tofu
  • 1 pound extra-firm tofu, cut into 1-inch cubes
  • Avocado or sunflower oil, for frying
Black Bean Sauce
  • 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
How to Make It
    To make the Pancake Batter
  1. 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.
  2. 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.
  3. To make the Black Bean Sauce
  4. 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.
  5. 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.

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