Yield: 4 servings

 

1 pkg extra firm tofu

2 cups bean sprouts, rinsed (approx. 16 oz)

1 Tbsp smoked paprika

1 Tbsp ginger, freshly grated

½ tsp ground coriander seed

½ tsp sea salt or smoked salt

¼ tsp smoked chipotle powder

¼ tsp cinnamon powder

3 Tbsp avocado oil or olive oil

1 Tbsp maple syrup

1 Tbsp molasses

1 tsp toasted sesame oil

 

Drain water from tofu then wrap it in paper towels and place it on a plate. Wait 10 minutes before gently pressing the tofu, causing excess water to be absorbed by the paper towels. Unwrap the tofu and cut it evenly into one-inch cubes. Set aside.

Add avocado oil or olive oil to a cast iron or other frying pan, set on medium-high heat until the pan is hot. Tilt the pan back and forth until the oil covers the entire surface. Be careful not to overheat the oil—it smokes if overheated.

Add the paprika, ginger, coriander, salt, chipotle, cinnamon, maple syrup and molasses to the pan. Using a fork, evenly distribute all of the ingredients in the hot oil.

When the spicy mixture bubbles, place the tofu cubes by hand into the pan. Lower the heat to medium. Brown the tofu about 2 minutes and then carefully turn it over to brown for another 2 minutes. Once browned, place the tofu onto a serving plate.

Add bean sprouts to the hot pan, stir with a fork until sprouts are hot. Add toasted sesame oil. Stir again and then remove pan from the stove.

Cover tofu with hot bean sprouts and serve immediately.

 

Recipe courtesy of Marlaina Donato. Connect at WildflowersAndWoodSmoke.com

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