tamari turmeric sesame fry

Forgive me for being away so long… Although I have been cooking up a mountain of delicious vegetarian meals for all my hardworking interns, I have been lacking the time to snap a photo and share any recipes. The good news is the garden is ripe with inspiration and we are amid a crazy hot hot hot spell, so a little time to sneak away to a less sunny spot for a mid day blog entry is awfully appealing!

Tonights meals was a total rush job, but my friend who mentioned early in the day that she liked to toss french fries in olive oil, turmeric and sesame seeds motivated to do the same with tofu seared with fresh from the garden garlic scapes, zucchini and brown mushrooms. Yum

The seasoning in this dish is relatively subtle with hints at sesame, ginger and cilantro, chili and turmeric with the lovely garlic infusion that stir fried garlic scapes offer. Simple and fast and perfect served over brown rice with a sprinkle of nutritional yeast.

In a large pan heat olive oil

cut 1 block of firm tofu into 2″ long strips about 1/4″ thick + wide

toss the tofu in the hot oil and season with:

1 tbsp tumeric

1 tsp chili powder

1″ freshly grated ginger

S+P

2 tbsp toasted sesame seeds

Gently toss in the seasoning and cook until golden brown on a few sides. Remove from pan and set aside.

In the same hot pan warm some more olive oil and fry:

8 mushrooms, quartered

1 zucchini cut into relatively similar sized bites

10 fresh garlic scapes cut into 1″ pieces

1 jalapeño pepper diced

quickly fry veggies in hot oil and season with:

S+P

1″ freshly grated ginger

1 tsp tumeric

1 tsp chili flakes

After cooking for about 5 minutes add a splash of each

tamari, lemon juice and sesame oil

When veggie are cooked to your liking (I like them just crisp and green still) then toss with the tofu.

Garnish with chopped cilantro, and a sprinkle of sesame seeds.

Share and enjoy.

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