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Kitchen Notebook

September 05, 2017

Ginger Scallion Tofu

45 Mins

Serves 4

Ingredients: 

  • 1 pound Edamame
  • 1 Hakurei Turnip, stem removed and julienned
  • 1/2 Cucumber, cut into 1" chunks
  • 1/2 piece Ginger, grated
  • 1 bunch Scallions, trimmed, sliced thinly
  • 1 piece Tofu, patted dry, cut into 1/2" cubes
  • 1 Delicata Squash, trimmed, seeded, and sliced thinly
  • 1/4 cup Mizuna leaves
  • 1 tsp. Dulse Flakes
  • 3 Tbsp. Rice or White Vinegar
  • 1/2 tsp. Sugar
  • 1 Tbsp. Lemon Juice
  • 2 Tbsp. Cooking Oil
  • Salt to taste

In a large mixing bowl, sprinkle the edamame pods with salt and let stand for 15 minutes. Bring a large pot filled with water to a boil over high flame. Boil the edamame for 6 minutes. Remove to a bowl and wash with cold water until cool to the touch. Set aside.


Meanwhile, in a small mixing bowl, whisk together the vinegar and sugar with a pinch of salt. Add the turnip and stir to combine. Set aside. With the heel of a knife, gently smash the cucumbers. Place into a mixing bowl with the lemon juice and a pinch of salt. Stir to combine and set aside.


In a saucepan over a medium flame, heat 1 Tbsp. oil until hot. Add the ginger and stir until fragrant, about 1 minute. Add the scallions and reduce the flame to low. Season with a pinch of salt and continue to stir until soft and the scallions begin to "melt,” about 15 minutes.


In a large sauce pan over high flame, heat the remaining oil until hot. Add the squash and stir, cooking until slightly soft, about 4 minutes. Add the tofu and continue cooking until browned on all sides, about 10 minutes.


Strain the turnips and divide evenly among 4 plates along with the mizuna, edamame and smashed cucumbers. Top with the tofu, squash and ginger scallion sauce. Season with the dulse flakes and salt to taste.  


45 Mins Ginger Lunch Scallions seared Summer Tofu Veg vegan Vegetarian

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45 Mins Ginger Lunch Scallions seared Summer Tofu Veg vegan Vegetarian


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