The trick with tofu, I’ve found, is to cook it in a skillet separately first, prior to adding it to the “lot” of other flavors surrounding it, browning it in olive oil and/or vinegar (as in this recipe) with spices, creating a savory sauce and a nice sensation of texture and goodness. Recipe contributed by Theo Stephan, reprinted from Olive Oil and Vinegar for Life: Delicious Recipes for Healthy Caliterranean Living* (Skyhorse Publishing, 2011), by permission.
Note: While this recipe was designed with the delicious handcrafted Apple Ginger Vinegar and Ascolano Extra-Virgin Olive Oil from Global Gardens, you can make this with products you have on hand. Note, though, that the Apple Ginger Vinegar is very mild, and you would need to reduce the amount of standard ACV considerably to avoid an overly tart flavor!
- 18 spears organic asparagus
- 24 crimini mushrooms
- 6 organic cherry tomatoes, halved
- 12-ounce package organic firm silken tofu,
sliced into 3/16” pieces width wise and halved lengthwise
- 2 tablespoons shaved fresh ginger
- ½ cup micro greens
- 1 teaspoon minced Global Gardens Organic Elephant Garlic
- 1 cup Global Gardens Apple Ginger Balsamic Vinegar
- ¼ cup Global Gardens Ascolano Extra Virgin Olive Oil
- 3 teaspoons masala spice (3 tsp = 1 tbsp but need separate use so use teaspoons)
- 1 teaspoon coarse sea salt
In a skillet over medium heat, sauté asparagus and mushrooms with olive oil, garlic, ginger, ½ teaspoon sea salt and 1 teaspoon masala, turning frequently.
Remove veggies from skillet and place tofu that has been patted dry and covered with 2 remaining teaspoons masala and remaining 1 teaspoon salt. Brown both sides evenly and remove from skillet. Skillet should now be fairly dry. If not, wipe clean with paper towel, leaving bits of tofu or veggies existing.
Pour 1 cup apple ginger vinegar into skillet and bring to boil. When the vinegar begins to foam, after 3 to 4 minutes it is thickening. Add tofu and veggie mixture, coating with the vinegar mixture. Remove from heat when vinegar mixture has browned nicely and has a rich flavor—about 2 more minutes.
Garnish with freshly halved tomatoes and micro greens.
- Here are more easy, versatile tofu recipes.
Theo Stephan is the proprietor of Global Gardens, an award winning producer of California organic olive oil and other condiments, including vinegars, mustards, snacks, and gift baskets. Explore Global Gardens for their array of healthy products.
*This post contains affiliate links. If the product is purchased by linking through this review, VegKitchen receives a modest commission, which helps maintain our site and helps it to continue growing!
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