Sautéed garlic scapes with crispy tofu
By Sarah Scheffel for Modern Farmer Submitted by Diana, White Plains CSAFrom Modern Farmer: “Deliciously delicate, fried silken tofu is crispy on the outside and creamy on the inside. Nestle it on a spinach and pea green bed, top it with a gingery chile and fermented black bean sauce, and you’ll have a dish so tasty, you won’t want to share. If garlic scapes aren’t available, sauté some scallions or even a handful of haricot verts instead.”
Ingredients
- 8 ounces silken tofu
- 1 tablespoon black bean garlic sauce
- 1 teaspoon spicy chili sauce
- ½ shallot minced
- 1 1-inch knob fresh ginger, peeled, smashed, and finely chopped
- Peanut oil or other high-heat oil as needed
- 8-10 garlic scapes fibrous flower tops removed, thinly sliced into rounds
- ⅓ cup rice flour
- ⅓ cup cornstarch
- 1½ cups hand-torn spinach
- 1½ cups hand-torn pea greens
- Pea-green flowers for garnish (optional)
- ½ lime for finishing
Instructions
- Visit Modern Farmer for instructions
Notes
Variations: If you don’t have pea greens, you can use any delicate sweet greens such as mache, or even try microgreens like alfalfa, chard, or fava bean.