Mick's Page Activity

Ingredients

• 1 pack firm tofu
• 1/4 cup corn starch
• 1 teaspoon Szechuan peppercorns (add more if you dare)
• 2/3 cup black beans. Reserve 2 tablespoons of aquafaba (bean juice)
• 1/3 cup hoisin (plumb) sauce
• 4 tablespoons miso (or fermented black bean sauce)
• 1 teaspoon sesame oil
• 1 teaspoon light soy sauce
• Scallions
• Cilantro
• Sesame seeds
• 1/2 lime
• Chile pepper flakes
• 2 cloves of garlic

Make

• Cube tofu, roll in cornstarch to coat
• Add cracked peppercorns (or grind into powder) to a medium hot skillet with sesame oil. Roast for a few minutes.
• Raise to high heat and sauté tofu on all sides until brown
• Turn off heat (optional add in diced garlic and chili pepper flakes). Let it sit for a few minutes to cool down.
• Sauce: mix drained beans and mx in hoisin, miso, soy, and sesame oil
• In skillet, fold in sauce until it coats tofu and thickens in residual heat of the skillet (use reserved bean water to loosen as needed)
• Noodles: Boil soba noodles, drain, and toss with a splash of sesame oil, soy sauce, and lime
• Add tofu onto soba noodles; sprinkle sesame seeds
• Garnish with chopped scallions, cilantro, and squeeze of lime

Serve

• A main entrée, Szechuan tofu is complemented by green tea, a crisp pilsner, or a lime rickey. Optional: serve with a side of steamed broccoli or lightly sauteed bok choy.

Ingredients

• 1 large Spanish onion
• 1 small head of garlic
• ½ cup ração (culantro)
• ½ cup cilantro stems
• 9 fresh chile peppers (4 Ají dulce, 1 cubanella, 1 poblano, 1 banana, 1 serrano, 1 Jalapeno or fresno)
• ¼ cup olive oil
• ¼ cup green olive juice (be sure brine is vegan)
• Fresh oregano
• Salt & pepper
• Scallions
• Cilantro
• Sesame seeds
• 1/2 lime
• Chile pepper flakes
• 2 cloves of garlic

Ingredients

• 1 bunch of ong choy
• 1 cup of rice
• 2 inches of fresh ginger
• 4 garlic cloves
• Soy sauce
• Grapeseed oil
• Optional: 1/2 cup stock