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Sautéed garlic scapes with crispy tofu

By Sarah Scheffel for Modern Farmer
Submitted by Diana, White Plains CSA
From 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.”
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Salad
Cuisine American
Servings 2 servings

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
 

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.
Keyword appetizers, dairy-free, gluten free, lunch, quick, salad, vegan, vegetarian