Crispy Tofu with Spicy Black Beans and Ginger-Banana Sauce


Chef’s Notes: This Jamaican-style vegetarian dish offers an interesting – and delicious – combination of textures and flavors. (This recipe was submitted in the Taste of Home Make It Meatless recipe contest.)

Crispy Tofu with Spicy Black Beans and Ginger-Banana Sauce

Crispy Tofu with Spicy Black Beans and Ginger-Banana Sauce

Crispy Tofu with Spicy Black Beans and Ginger-Banana Sauce
Serves 4

Tofu:
1 pound extra firm tofu
2 C. vegetable broth
1/2 C. whole wheat flour
2 T. cornstarch
1/2 T. chili powder
1/2 tsp. allspice
1 tsp. fresh thyme, minced
4 T. canola oil

Black beans:
1/2 T. olive oil
1/4 C. onion, minced
1 tsp. garlic, minced
1 can (15 oz.) black beans, drained
1 T. chili powder
1/2 tsp. allspice
1/4 tsp. cayenne pepper
1 C. fresh or canned pineapple tidbits

Ginger-Banana Sauce
1 very ripe large banana
3 T. pineapple juice
3 T. lime juice
1/2 tsp. ground ginger

1. Cut tofu into 1-inch cubes. Soak in broth for at least 30 minutes.
2. Mash banana. Stir in pineapple juice, lime juice, and ginger, and combine well. Set aside.
3. In a cast iron skillet, over medium heat, sauté onion and garlic in olive oil. Add beans, 1 T. chili powder, 1/2 tsp. allspice, and cayenne pepper. Heat through and add pineapple. Simmer for about 10 minutes.
4. In another cast iron skillet, heat canola oil. In a shallow dish, combine flour, cornstarch, 1/2 T. chili powder, 1/2 tsp. allspice, and thyme. Squeeze liquid from tofu and dredge in flour mixture. Fry the breaded tofu cubes in the canola oil until browned and crispy, turning frequently, about 4 minutes.
5. Spoon bean mixture evenly onto four plates. Top with equal amounts of tofu. Spoon banana sauce evenly over tofu. Garnish with limes slices.

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