Depth in the Clouds
Take ordinary tofu into the stratosphere. Crispy, creamy, and fulfilling, Szechuan tofu and soba noodles appears serious and heavy. Yet this dish delivers bright flavors and mouth feel. The sesame-black bean sauce is as light as air due to the Szechuan peppercorns lifting it up. The tofu rides on top of a cloud of soba noodles, earthy in taste but effervescent in dressing. Serve cold or warm, Szechuan tofu will leave your lips tingling and your soul content.
Music accompaniment
“Alla Pugacheva” by Dimash Qudaibergen
Ingredients
- 1 pack firm tofu
- 1/4 cup corn starch
- 1 teaspoon Szechuan peppercorns (add more if you dare)
- 2/3 cup black beans. Reserve 2 tablespoons of aquafaba (bean juice)
- 1/3 cup hoisin (plumb) sauce
- 4 tablespoons miso (or fermented black bean sauce)
- 1 teaspoon sesame oil
- 1 teaspoon light soy sauce
- Scallions
- Cilantro
- Sesame seeds
- 1/2 lime
- Chile pepper flakes
- 2 cloves of garlic
Make
- Cube tofu, roll in cornstarch to coat
- Add cracked peppercorns (or grind into powder) to a medium hot skillet with sesame oil. Roast for a few minutes.
- Raise to high heat and sauté tofu on all sides until brown
- Turn off heat (optional add in diced garlic and chili pepper flakes). Let it sit for a few minutes to cool down.
- Sauce: mix drained beans and mx in hoisin, miso, soy, and sesame oil
- In skillet, fold in sauce until it coats tofu and thickens in residual heat of the skillet (use reserved bean water to loosen as needed)
- Noodles: Boil soba noodles, drain, and toss with a splash of sesame oil, soy sauce, and lime
- Add tofu onto soba noodles; sprinkle sesame seeds
- Garnish with chopped scallions, cilantro, and squeeze of lime
Serve
- A main entrée, Szechuan tofu is complemented by green tea, a crisp pilsner, or a lime rickey. Optional: serve with a side of steamed broccoli or lightly sauteed bok choy.