Well, it's been a rather long week, already, and I'm just plain out of ideas for seasonal dishes. This week's take at the farmer's market, baby bok choy, purple radishes, and mini turnips have only gone to serve as salad fixings. I did discover that a baby bok choy salad is rather refreshing and delicious.
In the interest of not sharing a salad recipe...mostly because I think if you read the last sentence you have it, I will share with you a family staple and a recipe that many people have been asking for. The Livermore Family Spicy Tofu recipe. This is my edition and this recipe exists in many forms, my mother and uncle also love to make it although each of them has a slightly different version.
The cooking time of this recipe depends on the type of tofu you choose, the more water it is packed in the longer the sauté step will take. Coriander and cumin give this dish a distinct flavor, the other spices in the recipe are my personal favorites; amounts and types should be changed to suit your personal needs. I like it best served with rice or pasta with a generous douse of Jamaican made Pickapeppa sauce to give it extra spice.
2 tablespoons vegetable oil
2 medium garlic cloves sliced into think rounds
2 12-ounce packages of extra firm tofu, cut into cubes
2/3 cup large flake nutritional yeast
1 tablespoon ground coriander
2 tablespoons ground cumin
1 tablespoon dried dill weed
1 teaspoon turmeric
1 teaspoon chili powder
¼ cup tamari
Heat oil, in a well-seasoned medium to large cast iron pan or other skillet, over medium heat. Add the sliced garlic and sauté, stirring, until lightly browned. Add the tofu and sauté, stirring occasionally, until the tofu is browned on all sides.
While the tofu is browning mix together the nutritional yeast, coriander, cumin, dill, turmeric, and chili powder. Set aside.
Add the tamari and stir to coat the tofu. Turn off the heat and allow to steep for a minute while stirring. Shake the spice mix over the tofu and stir to coat. Scoop over rice or pasta and serve.
Preparation time: 30-45 minutes
Makes 6 – 4-ounce servings