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Five Spiced Tofu with Brussels Sprout and Thai Basil Black Pepper Reduction

6 servings

Peng S. Looi / Chef and Culinary Consultant, Noosh Nosh, Louisville, KY; Photo by Peng S. Looi

For the Tofu:
    • 2 pack firm tofu, cut into 1 inch strips
    • 1 tbsp. Chinese five spice powder
    • 1 tsp. salt
    • Pinch of black pepper
Method:
1. In a bowl, mix the Chinese five spice powder, salt and pepper.
2. Unpack and drain the tofu and cut pieces into 1 inch rectangular logs. Sprinkle the dry mix onto the tofu thoroughly.
3. In a large saute pan in medium heat, add oil. When hot, place tofu pieces and sear till light brown, about 2 minutes. Repeat for the other 3 sides.
4. Remove and keep warm in a 250°F oven.
For the Asian Pear Slaw:
    • 3 tbsp. The Perfect Purée Lychee Puree, thawed
    • 1 Asian pear, peeled and juilienne
Method:
1. Pour the Lychee Puree onto the Asian pear julienne, mix well and set aside for 15 minutes.
For the Brussels Sprout and Thai Basil Black Pepper Reduction:
    • 1 tsp. The Perfect Purée Key Lime Concentrate, thawed
    • 2 tbsp. The Perfect Purée Red Jalapeño Puree, thawed
    • 1 cup The Perfect Purée Thai Basil & Black Pepper blend, thawed
    • 2 cups brussels sprouts, cleaned and halved
    • 2 cloves garlic, minced
    • Oil for searing
Method for the Brussels Sprout and Thai Basil Black Pepper Reduction:
1. Heat the Thai Basil & Black Pepper blend and Key Lime Concentrate with half the minced garlic in a small sauce pan over low heat.
2. Keep stirring for 5 minutes and remove.
3. Place 1 tsp. oil to a saute pan over medium heat.
4. When hot, add the brussels sprouts and minced garlic.
5. Saute for 4 minutes and add the Red Jalapeño Puree.
6. Continue to saute for another 3 minutes and remove.
Serving Suggestion:
Garnish with fresh fresno pepper, sliced and seeded and cilantro leaves.