1. Lightly press some of the liquid out of the tofu using paper towels. Once it feels dry, chop it into bite-sized cubes and place them in a bowl with 2 tablespoons of the sesame oil, 1 tablespoon of the tamari and a generous sprinkling of salt.
2. Pour the tofu and all of the sesame oil mixture into a large skillet, making sure there is space for the tofu to sit flat . Fry it on high heat for about 7 to 8 minutes, until it’s golden and lightly charred, tossing it every few minutes. Remove from the heat and set aside. 3. While the tofu cooks, blanch the broccolini. Simply place it in a bowl of boiling water to cover and drain it after 3 minutes when it’s still al dente.
4. Add the scallions, chile and garlic to the skillet you used for the tofu with the final tablespoon of sesame oil and the other tablespoon of tamari, the pepper, maple syrup, and rice vinegar. Place it on medium heat. 5. After a minute or so add the broccolini, black beans and almond butter. Saute for about 3 minutes to heat the beans through. Add the tofu right at the end, with 2 to 3 tablespoons of water, which should loosen the sauce. Let stand for a minute or so to warm the water a little and let it all meld together before serving.You can’t beat a good dhal.
SatuLap Ei ihan vegaaniasiaa, mutta kummasti rassaa näiden julkaisufoorumien halu tietää, mitä luen tai mistä tykkään. - En halua hyväksyä tietojen keruuta.
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