Sunday, December 12, 2010

Jerk Tofu, Coconut Snap Peas and Yukons, Ginger Banana Mash

These flavors might seem odd together but this meal is carefully crafted to be all you need in one; salty, sweet and spicy. The spicy tofu pairs perfectly with the banana mash as a dipping sauce to cool your palate and add another dimension of flavor.

Spicy jerk tofu, simmered in an allspice, thyme and scallion marinade with creamy yukon golds and snap peas in a thick coconut sauce and a sweet pureed sauce of banana, ginger and brown sugar.

Jerk Tofu

1 white onion, roughly chopped
1/2 chopped scallions, green and whites
1 small hot pepper (habanaro, jalapeno, serrano..depending on how hot you want it)
3 tbl soy sauce
2 tbl olive or canola oil
1 tbl apple cider vinegar
2 tsp dried thyme
2 tsp organic sugar
1 tsp allspice
1 tsp salt
1/2 tsp pepper
1/2 tsp cinnamon
1/2 tsp nutmeg
1 block of extra firm tofu, pressed, medium dice
1/4 cup canola oil

In a blender combine all of the ingredients except the tofu and 1/4 cup canola oil. Blend into a smooth mix.
In a sauce pot combine the marinade and tofu chunks. Bring to a low boil, cover and cook for 20 minutes.
In a large saute pan heat up 1/4 cup canola oil. Remove the tofu from the pot and transfer to the pan. Pan fry until the edges are crispy and golden brown, about 10-15 minutes.

Coconut Snap Peas and Yukons

2 tbl extra virgin olive oil
2 large yukon gold potatoes, skin on, cut medium dice
2 garlic cloves, minced
1-15oz can coconut milk
2 cups water
1 tbl salt
1 tsp pepper
2 handfuls of snap peas

In a large pot, heat the oil and add the potatoes over medium heat. Saute for a 7 minutes then add the garlic and let toast for 3 minutes. Add the coconut milk, water, salt and pepper. Bring to a boil and cover. Cook until the potatoes are almost tender. Add the snap peas and continue to cook until the potatoes are completely cooked through. Taste and season with more salt and pepper.

Ginger Banana Mash

2 tbl extra virgin olive oil
2 large bananas, small dice
1 tsp minced fresh ginger
1 tsp molasses
2 tbl organic dark brown sugar
pinch of salt

Heat the oil and add the banana chunks. Toss to coat and add the ginger. Saute for 3 minutes until the ginger becomes fragrant. Add the molasses, brown sugar and salt and cook for 5 more minutes, until soft.
Transfer the banana mixture to a small blender and puree. Keep warm until ready to serve.

1 comment:

  1. This sounds so good! I just got some Himalayan pink salt, HimalaSalt, from Sustainable Sourcing and I think I'll try it out in this recipe. Thanks for sharing!


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