photo by Mette Nielsen
It's THAT time of year. The season of in betweens. What to wear? What to eat? I'm weary of dark grays and black and wool, yet not quite ready to shuck my coat (or reveal my winter pale, puffy arms and legs). If radish were a color, I'd be wearing it now. There's not much green in our gardens, so but thanks to our innovative growers, I can still eat fresh greens and crunchy radishes and salad turnips, all fine in the pan as I scramble to lighten up.
It wasn't until I started working with Birchwood's recipes, that I began to appreciate tofu. In Chef Marshall Paulsen's capable hands, everything tastes good. But the guy's a tofu guru. See how Mette's gorgeous photo captures the color and energy on this beautiful plate. Just be sure to marinate the tofu, then it's a quick one-two into the pan. Toss in a few beauty heart radishes, some kale and scallions. Good to go.
Serves 4 to 6
This is such a simple marinade that I make it in batches to use in scrambles, sandwiches and grilled tofu. Use extra firm tofu and be sure to press and drain it first.
1 jalapeno pepper, stemmed and seeded
1 tablespoon grated fresh ginger
1 cup apple cider vinegar
1 cup rice bran oil
2 teaspoons salt
Put all of the ingredients into a blender and puree.
Drain & Press Tofu
Place the blocks of tofu in a perforated pan and set into a larger pan and put a sheet or pan over the tofu and weight it down with a heavy pot. Place in the refrigerator to drain for at least 6 and up to 24 hours before marinating.
To make the scramble, simple drain the tofu from the marinade and cut into cubes. Lightly film a pan with rice bran or sunflower oil and set over medium-high heat. Toss in the tofu, kale (or any green you choose) and cook until the tofu is heated through and the greens are wilted, about 5 minutes. Then serve with diced beauty heart or any crunchy radish you choose.