Pan Fried Tofu with Ramps and Fiddleheads
This recipe is perfect for the multi-tasker. By steaming the ramps and pan-frying the tofu at the same time, you can make the whole dish in less than 20 minutes.
- 4 bunches of ramps
- 2 cups fiddleheads
- 2 tablespoons sesame oil
- 1 clove garlic, crushed
- 1 block (12 ounces) extra firm tofu
- 1/4 teaspoon salt
- 1/3 cup cornmeal or corn flour (or cornstarch)
- 1/2 teaspoon shichmi togarashi (found at a Japanese market)
- 3 tablespoons neutral oil
- Wash the ramps and trim off the root ends.
- Wash the fiddleheads and snap off any brown ends. Scrub the brown bits off the fern part, and steam the fiddleheads for 10-12 minutes. Set aside.
- In a small bowl or on a plate, combine the salt, cornmeal, and shichimi togarashi.
- Slice the block of tofu into 1/2 inch slices. Press between paper towels to draw out most of the moisture, then dredge the slices in the cornmeal mixture. In a pan, heat the oil. Lay the tofu slices in the hot oil and cook until browned on one side, then flip and cook until the second side is browned. Remove from the pan.
- In another pan, heat 2 tablespoons sesame oil with the garlic. Add the ramps and fiddleheads and stir fry at high heat until the ramps are wilted, about 5-8 minutes.
- Serve the tofu and greens together, with a side of soy sauce or tempura sauce.
- Recipe by Abby Langer, R.D. of Abby Langer Nutrition.
Per serving: 450 kcal cal., 26 g fat (5 g sat. fat), 152 mg sodium, 35 g pro.. Percent Daily Values are based on a 2,000 calorie diet