I’m always on the lookout for different ways or combinations to prepare tofu. My wife, on the other hand, is not a tofu fan or, a she refers to it, “Bean Curd.” But she does love peas. So, we decided on a compromise: Tofu with Green Peas. The beauty of tofu (or bean curd), is that it takes on the flavor of a dish and it’s ingredients. In this case it was simple: the usual Nuyorican ingredients (olive oil, salt, pepper, oregano) and for added flavor, tomato paste and cumin or, what in Spanish, we call cumino. I know what you’re thinking. There are those of you out there who are not partial  to either tofu or peas.  This dish may change their way of thinking.

In terms of tofu, there are different kinds ranging from silk/smooth/medium/firm/extra-firm For this dish I recommend extra firm. Let me state that, in most tofu recipes, it calls for draining it to  avoid adding water content to the finished dish. The process is called “Pressing.” It’s a simple enough procedure: Wrap tofu in a layer of paper towels on top and bottom; Place a weight, like a large frying pan or can of of food on top. Let tofu sit for at least 30 minutes to squeeze out moisture. Then slice into cubes and proceed with the recipe. The tofu will be about two-thirds its thickness. Out of habit, I drain the tofu  longer than 30 minutes, say  45 minutes to an hour. If so, then place the tofu (with the paper towels in a plate or platter to capture the excess moisture. For example, if you drain it not on a plate but on a cutting board, the liquid may spill over onto the counter or table. Some people find cleaning up afterwards a bother.

For this dish, I find that the best accompaniment is rice.  If desired, you can serve it with potatoes, couscous or your favorite grain. I sometimes pair it with orzo pasta, and it comes out heavenly. In fact, I once tried it with kasha (buck wheat groats that has been soaked and simmered until soft) and it was great.

TOFU WITH GREEN PEAS

Ingredients:

1 block tofu (usually between 14-16 ounces)
3 tablespoons olive oil
1 pound package or bag frozen green peas
½ cup vegetable or chicken broth, or water
1 tablespoon tomato paste
Salt and ground black pepper to taste
¼ dried oregano
1/8 teaspoon cumin

Instructions:

  1. After pressing (see above),  rinse tofu under running water and pat dry with paper towels. Cut into bite-sized pieces, about ¼-inch.
  2. In a large skillet or frypan (or a wok), heat olive oil on medium-high heat.
  3. Add tofu and cook, stirring, until lightly browned, about 4-5 minutes,
  4. Add green peas and stir to combine.
  5.  Mix the broth or water with the tomato paste. Add to the peas and tofu. Add salt, pepper, oregano and cumin, and stir to mix. Cover, lower heat to medium and cook until peas are heated through, about 4-5 minutes.
  6. Yield: 4 servings.