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Fiery Garlic Tofu (and, I grew up in a teepee)

Posted by: 18 Jan 2014

Did you know that New Mexico was part of the United States before you watched Breaking Bad?  (It’s okay. I grew up there and sometimes even I got confused. It’s not really new, it’s not really Mexico….I get it)

I grew up in a teepee on a bunch of land in asscrack nowhere New Mexico (you guys, I swear I’m not lying. A teepee!!). I had no running water, no electricity and no plumbing for the first part of my life. I was a teenager when we got our first TV and it was (I kid you not) a black and white 7 inch (dear god, why would I make this shit up).

We had an outhouse until I was ready to graduate high school and I grew up without ever eating meat. To this day I have not tried it (I think of it like cocaine or LSD, if I haven’t tried it by now I think I’m good without).

My upbringing may not have been fancy but it was full of love, honesty, humbleness, grace and compassion.

Last year, I wanted to share a piece of my upbringing with my girlfriend, Luanne so we quit our jobs and headed South from the Bay Area, straight to asscrack nowhere land. We were on a mission to write a follow-up to our first cookbook, Bold Vegan – Food of South East Asia.

Luanne is from Kuala Lumpur, Malaysia (kind of like New York but in South East Asia) so naturally, she was excited to go to New Mexico to see the aliens.

We were in New Mexico for 7 months and although we did not see one Alien, we did write a cookbook, watched countless jaw dropping sunsets and sunrises, soaked our bodies in natural hot springs, played in the snow and drank beer in the sun. We also ate lots of green chili (another one of New Mexico’s little secrets).

We had an awesome fucking time and I highly recommend quitting your job and doing something bat-shit crazy that makes no sense at all at some point in your life.

Here is a recipe from our new cookbook, Bold Vegan, Food for the Body and Soul.

Brought to you from New Mexico, with love.

Fiery Garlic Tofu

fiery_garlic_tofu_vert

 Gluten free if using gluten free soy sauce / nut free

1 14 oz. box (397g) organic firm tofu tofu, cut into 1 inch squares

6 tablespoons organic cornstarch (45g)

1/4 cup grapeseed oil plus 3 tablespoons, divided (105ml)

1/2 teaspoon salt, divided (3g)

20 turns fresh black pepper

10 large garlic cloves, minced

3 – 5 dried red chilies, cut in half (add more if you like more spice)

1 heaping tablespoon peeled and minced ginger (12g)

1 tablespoon soy sauce (15ml)

6 tablespoons water (90ml)

1 red onion, sliced into rounds (140g)

1/2 teaspoon sesame oil (2.5ml)

Sugar Glaze

1 tablespoon (15g) brown sugar mixed with 1 tablespoon (15ml) water

1 green onion, cut into 2 inch strips for garnish

  • Evenly spread out cornstarch on a plate.
  • Cut tofu and dredge evenly in cornstarch. Set aside.
  • Heat 1/4 cup (60ml) of the grapeseed oil in a nonstick pan.
  • Place 1/2 of the tofu in oil. Add 1/4 teaspoon salt and 10 turns of black pepper.
  • Cook for 9-10 minutes, turning so that all sides get brown.
  • Take out of pan and place on a brown paper bag (placed on a plate) to soak up the oil.
  • Place 3 more tablespoons (45ml) of oil in the pan and add the remaining tofu.
  • Add another 1/4 teaspoon salt and 10 turns black pepper and cook for 9-10 minutes.
  • Take out and place on paper bag.
  • Use the same oil and pan and add the garlic, chili and ginger.
  • Cook for 1 minute and then add 1 tablespoon soy sauce and 6 tablespoons water.
  • Add red onions and sesame oil and cook for 3 minutes.
  • Add the tofu back to the pan, stir to combine and cook for 2 minutes.
  • Add the glaze and cook for an additional minute.
  • Garnish with green onions.

Notes

  • Do not serve the red chilies, they are added for flavor, not to eat directly.
  • If you don’t like spicy then leave the red chilies whole. If you’re a lover of all things spicy, go ahead and cut the chilies in half and stir fry all of the hot and spicy goodness into the dish.

 

Fiery_Garlic_Tofu_2
If you’re looking for more awesome vegan recipes, don’t be shy to check out our new cookbook, Bold Vegan Food For The Body & Soul.  This is comfort food at its best. From Vietnamese Pho to Pot Pie and Creamy Alfredo Pasta to Green Onion Pancakes.

Basically, in the words of Jesse Pinkman, we got you covered, Yo!

For a more exotic vegan twist, our first cookbook, Bold Vegan Food of South East Asia is filled with recipes from the 10 countries that make up South East Asia.

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If you like what I’m throwin’ down, and want to pick up more, join my Saturday emails“healthy with a good dose of filth” is what the people are saying, and I of course, am flattered. (I’ll also hook you up with my recipe ebook when you sign up. Shazam!)

 

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Comments: 8

  1. Posted by Chris @ World Cup of Food 19 Jan 2014 at 2:18 pm Reply

    I take your warning to not eat the chilies instead as a challenge that I gladly accept!

    Seriously, though, the wife and I are gung-ho meat eaters, but stir fry works SO well vegan with tofu and maybe cashews that we usually forgo the meat for a night on those occasions. Great recipe and beautifully photographed as well!

    • Posted by mollympatrick 20 Jan 2014 at 7:34 am Reply

      @chrisworldcupoffood:disqus – thank you!

  2. Posted by Jammy Jackson 31 Jan 2014 at 7:54 pm Reply

    too much oil, unfortunately….

  3. Posted by gardenjon 20 Feb 2014 at 6:23 pm Reply

    This sounds so awesome, I think I’ll make it soon! Thank you :)

    • Posted by Bold Vegan 21 Feb 2014 at 10:50 am Reply

      @gardenjon:disqus great! Let us know how it turned out!

  4. Posted by gypsy724 11 Apr 2014 at 12:25 pm Reply

    Truly impressed! My household is made up of major meat-lovers. My husband and son both finished their bowls. This is a great gateway vegan recipe and a great base — I think this would be great with veggie add-ins! Thank you!

    • Posted by Molly Patrick 11 Apr 2014 at 12:44 pm Reply

      Hi there! So happy to hear that it was a hit with everyone! Veggies would be a great addition! xo

  5. Posted by Merritt 26 Sep 2014 at 5:17 pm Reply

    ROTFLMAO.

    Having double-dated for my junior prom with Annelies and identical Mormon twins, I feel like I know you pretty well despite the age gap. I was just searching for a granola recipe here and followed some links. Love this post. Here’s to Asscrack, NM, and cheers to you!

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