Barley Spinach Pesto
Barley is a fav! grains during this time of year as it’s light, dry and a diuretic – helping to clear fluids from the body
This is a great way to cook tofu coupled with some sautéed bok choy or steamed veggies! I adapted this recipe from one of my favorite vegan cookbooks: The Kind Diet by Alicia Silverstone.
Crispy Tofu + Orange Sauce
Ingredients
1 (8-oz package of tofu – we like extra firm)
1/2 C corn flour
1/2 C rice flour
4 Tbsp. ghee or sunflower oil
1/3 C orange Juice
1/3 C maple syrup
2 tsp. of grated fresh ginger
Have fun with the dipping sauce and make your own flavors. I’ve used fennel powder and lemon for a more tangy sauce*.
Directions
- Cut the tofu into 1/4 inch thick slices.
- Mix the flours together in a bowl.
- In a large skillet pan on medium heat pour ghee/oil, covering the bottom of the pan with a thin layer.
- Dip each tofu slice into the flour mixture, coating well on both sides.
- Place slices in the skillet and cook until lightly brown – about 2-3 minutes per side.
- Transfer to a plate lined with paper towels or coffee filters to drain.
Dipping Sauce:
- In a hand blender or food processor combine orange juice, maple syrup, and ginger. Serve with tofu slices!
*I serve the tofu on a platter for the middle of the table and give each person their own little bowl of dipping sauce.
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