Crispy Tofu a la Plancha
with Blistered Green Beans & Valencia Orange Gremolata
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- ½ cup farro
- 4 oz roasted red peppers
- 1 garlic clove
- ¼ oz f fresh parsley
- 1 Valencia orange
- 6 oz green beans
- 2 tbsp sliced almonds
- 14 oz organic extra firm tofu
- ¼ cup cornstarch
- 1 tbsp ground cumin
- 1 tbsp smoked paprika
- 1 oz red wine vinegar
- 2 tbsp vegetable oil*
- 1 tbsp olive oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition
Add farro and a pinch of salt to a small saucepan and cover with at least 1 inch water. Bring to a boil and cook until grains are tender, 18 to 20 minutes. Drain any remaining water, return farro to the saucepan, and add a pinch of salt and pepper. Stir, and cover to keep warm.
Drain the roasted red peppers. Mince the garlic. Roughly chop the parsley. Zest, peel, and roughly chop the orange, removing any seeds. Add minced garlic, chopped parsley, orange zest, and chopped orange to a small bowl, and stir to combine the Valencia orange gremolata.
Add 1 tbsp vegetable oil to a large nonstick skillet over medium-high heat. Add green beans and a pinch of salt and pepper, and cook, undisturbed, until beans are browned and starting to soften, 3 to 5 minutes. Stir the blistered green beans and add sliced almonds. Cook until almonds are lightly browned, 3 to 4 minutes. Transfer to a medium bowl and cover with tin foil to keep warm. Wipe the skillet clean. TIP: You will use this skillet again in the next step.
Drain tofu and cut the block in half horizontally. Cut each half into thirds, making rectangles. Add cornstarch, just half the cumin, just half the paprika, 1 tsp salt, and ½ tsp pepper to a shallow bowl, and mix to combine. Press tofu rectangles into the cornstarch mixture and ro- tate the rectangles until fully coated. Add 1 tbsp vegetable oil to the large nonstick skillet over medium-high heat. Add coated tofu rectangles and cook until golden brown, 3 to 4 minutes per side.
Add roasted red peppers, remaining cumin, remaining smoked paprika, red wine vinegar, and a pinch of salt and pepper to a food processor. Purée until smooth, 1 to 3 minutes. With the motor still running, slowly add 1 tbsp olive oil to the red pepper purée. TIP: Cover the opening to the food processor with a towel so that the mixture doesn’t splatter.
Pour the red pepper purée over the green beans and almonds, and stir to combine. Divide farro between plates and top with blistered green beans and crispy tofu a la plancha. Garnish with Valencia orange gremolata and any remaining red pepper purée. Bon appétit!