Blackened Garlic Tofu with Sugar Snaps
Mary Taylor
This recipe is beautiful with a strong but subtle flavor and texture combination that is extraordinarily satisfying. It has a bit of prep, but all can be done well ahead of time, so when it comes time to cook the dish it’s quite easy. Blackened garlic’s rich flavor echos fresh garlic but gives a subtle depth to many dishes. It has higher concentrations than raw garlic of many nutrients and antioxidants which have shown to be helpful in reducing inflammation, improving brain health and reducing levels of triglycerides and cholesterol.
yield: 4-6 servings | prep time: 45 minutes
ingredients
12 ounces extra firm tofu
1 tablespoon sunflower oil (or any mild flavored oil with a high smoking point)
½ teaspoon salt
¼ teaspoon black pepper
8-10 fermented blackened garlic
(2 full tablespoons finely chopped, or use puree)
¼ cup low sodium tamari
2 ½ tablespoons maple syrup
3-4 tablespoons water
¼ cup minced scallions
1/3-pound fresh sugar snaps
¼ cup pickled ginger, minced
Pickling juice from ginger
1-2 red jalapeno peppers, sliced thin (optional)
Blackened garlic has become a popular ingredient in many dishes these days. It is soft and chewy and has a delicately sweet garlic flavor. Available whole or in puree form online or in many stores.
You may make blackened garlic too, though it takes at least 16 - 21 days.
Select fresh, plump organic heads of garlic. Clean them thoroughly by scrubbing with a vegetable brush and removing all dirt. If the bulbs are very dirty, you may dry scrub, gently wipe with a damp kitchen towel and dry at room temperature for at least 24 hours before beginning to cook.
Place cleaned heads in a slow cooker or rice cooker. Find a well ventilated place, such as a porch or garage, to plug in the cooker where it can be undisturbed for a couple of weeks. Otherwise your whole house will smell like garlic!
Arrange the whole heads of garlic on the bottom of the cooker, with space between them. Place lid on cooker and set it on low. After a few days the skin of the garlic will begin to brown. After about 2 weeks the garlic will have darkened be quite hard. That is a good sign! Leave for an additional 2-4 days, checking for doneness. When ready they will have pulled away from the skin and softened beautifully. Remove from cooker and cool completely, then store in an airtight container until ready to use.
Individual cloves of blackened garlic are a wonderful addition to stir fry, sauces, pizzas, salads and virtually any savory dish.
directions
Drain the tofu and cut into ½-inch thick slices. Arrange on a clean kitchen towel, cover with another towel and place a cutting board with heavy weight on top to drain the tofu for 30 minutes. Cut tofu into cubes.
Meanwhile, combine the 2 blackened garlic, tamari, and maple syrup and water in a blender and mix into a paste. (If you use the puree, just combine garlic in a mixing bowl with other ingredients.) Set aside. The sauce may be prepared several days in advance and refrigerated, covered.
Rinse the sugar snaps under cold water, then trim and discard the ends and tough stems.
Slice the sugar snaps lengthwise into thin strips and steam over rapidly boiling water until they turn a bright green and are still crisp, 3-4 minutes.
Immediately transfer the steamed sugar snaps to a strainer and place under cold running water until completely cool to preserve their bright color. Combine in a bowl with the pickled ginger and ginger juice to taste. Stir in sliced jalapenos if desired. May be steamed in advance, but add the ginger and juice just before serving to avoid discoloration.
When ready to serve, have the sugar snaps at room temperature and arrange on individual or one large serving dish.
Heat the oil over medium high heat in a large skillet. When hot, but not smoking, toss in the tofu. Season with salt and pepper and cook for a couple of minutes to begin to sear. Reduce heat slightly and continue to cook, tossing frequently, until the cubes are crisp and lightly browned. Transfer them to a clean bowl and set aside while finishing the recipe. It’s best to add the tofu to the sauce just before serving so it remains crisp on the outside and provides interesting contrast to the texture of the sugar snaps.
Add the blackened garlic sauce to the skillet and allow it to bubble as you stir. Add the tofu. Warm through and coat with sauce. Stir in the scallions, saving some for garnish.
Transfer the tofu to the serving dish and sprinkle with remaining scallions as a garnish. Serve immediately.