Monday, December 1, 2014


I've never been too keen on tofu, but in the past two months, I've had two amazing tofu dishes. The first one was Miso Tofu that I learned to make at a "Probiotic Vegetables" cooking class at Montclair Adult School (which reminds me that I have to put the recipe here soon). I use the same marinade for tempeh as well, it's just so amazing. The second delicious tofu recipe I did was Black Pepper Crusted Tofu from Blue Apron. Even Mr. loved it! Here's the recipe. If you are concerned about the health issues and concerns about soy, read this great article from one of my fave docs, Dr. Mark Hyman.

Black Pepper Crusted Tofu


1 14 oz. package Extra Firm Tofu (choose organic and sprouted version if available)
3 Scallions
3/4 oz. Chinese Broccoli
2 tbsp Sweet Soy Sauce
1 inch Piece Ginger
1tbsp Cornstarch
1 tbsp Ponzu Sauce
1 tbsp Sesame Oil
1 tsp Whole Black Peppercorns
Crush the garlic and mince the ginger, slice the scallions and separate the white bottoms and green tops. Separate the the Chinese broccoli stems and leaves; thinly slice the stems and roughly chop the leaves. 

Drain the tofu and pat dry with paper towels; cut into 6 planks. Toss the tofu in cornstarch. Crush the peppercorns (if using whole ones) and sprinkle with as much of the crushed peppercorns as you'd like. Gently press the pepper into the tofu. Heat oil in a pan medium-high until hot. Add the seasoned tofu and cook about 5 mins per side, or until browned. Transfer to a paper towel-lined plate and set aside. Wipe out the pan.

In the same pan used to cook the tofu, heat oil until hot and add the ginger, white parts of the scallions, Chinese broccoli stems and crushed garlic. Cook until softened. Add the Chinese broccoli leaves and 1/4 cup of water. Add the sweet soy sauce, ponzu sauce and sesame oil to the pan of vegetables. Finally, add the browned tofu and cook, stirring occasionally, 2-4 minutes, or until heated through. Season with salt and pepper to taste ad remove from heat.

Serve with garlic jasmine rice Start with the rice: Heat oil in a small pot until hot. Add 2 cloves of crushed garlic and cook until golden and fragrant. Add the rice and cook and stir about one minute until toasted. Add 2 cups of water, pinch of salt and let cook until ready. 

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