In The Marley Kitchen: Escovitch Tofu

March 8, 2017

 

In celebration of International Women's Day, I wanted to share one of my favorite recipes from the most important woman in my life, my mother Rita Marley. Her Escovitch Tofu recipe is full of flavor but light and healthy. Apprecialove the woman in your life and make her dinner tonight! 

 

The Escovitch Sauce

INGREDIENTS: 
-6 allspice berries/pimento
-1 medium white onion, sliced
-1-2 cloves of garlic, diced or minced
-2 red, green, yellow sweet peppers, sliced
-1-2 medium carrots,  julienned
-2 sprigs of Thyme, 1 whole, 1 finely chopped
-½ cup of vinegar, apple cider or white
-1 or 2 scotch bonnet peppers, thinly sliced, remove seeds for less heat

 

DIRECTIONS
-Add all of the escovitch ingredients to a pan. Bring vinegar to boil, turn the heat down and simmer a few minutes until the veggies are a
little soft. Remove the sprig of thyme.

The Tofu

INGREDIENTS:
-1 lb firm tofu
-1/2 cup peanut oil
-1/2 cup cornstarch

 

DIRECTIONS:

-Cut the tofu into long slices, about 1 inch thick. Place, cut side down, on triple-thickness paper towel to drain; let stand for 20 minutes. Pat dry.

-In skillet, heat oil over medium heat. Coat tofu all over with cornstarch; fry, turning once, until golden and crispy, 8 to 10
minutes. Spoon the escovitch sauce over the tofu and top with the veggies.

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