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
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
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.