Very Soft Tofu With Young Ginger and Sweet Peppers
My YJ Recipes
Infuse tofu with fresh, bright flavors to give your pallet and nice surprise.
Makes 4 servings.
2 teaspoons butter
2 teaspoons extra virgin olive oil, plus more for garnish
1/2 cup julienned sweet peppers, preferably a mixture of red, yellow, and orange
2 tablespoons young ginger, cut in thin matchsticks
2 teaspoons orange marmalade
2 cups soft silken-style tofu, drained
Tangerine salt, or any other salt you like (see tip, at right)
Freshly ground black pepper
1 tablespoon chopped chives
1. Beat the butter and oil in a small skillet over medium heat until the butter foams up a bit; then add the peppers and ginger. Mix well and continue to cook for about 5 minutes, or until the mixture starts to brown slightly. Add the marmalade, mix well, and turn off the heat.
2. Spoon 1/2 cup of tofu into each of four small bowls, and dust with salt and pepper. Drizzle with olive oil. Top with the pepper-ginger mixture and garnish with chives.
Tip: Author Eric Gower suggests making tangerine salt for this dish by whirring a few pieces of dried tangerine peel in a clean coffee grinder, adding a tablespoon of gray sea salt, and pulsing a few times.
Note: Young ginger has a pinkish hue and is plumper, smoother, and fresher than the ginger you typically see in the supermarket. Look for it in Asian markets and produce stores.