A version of this article will be popping up over on Honest Cooking in a few days. But I couldn’t resist sharing it here, first!!
Several months ago, while in China, I waxed poetic about the virtues of good, smoked, baked tofu. I shared an excellent recipe for tofu stir fry over on Honest Cooking– it was easy, tasty, fast, and fresh.
Now I’m back in the U.S., and the ideas of easy, tasty, fast, and fresh food can be found EVERYWHERE around me. I’m elated!
Since I’ve gotten a job over at Union Market, I’ve found myself exposed to a number of folks who are bringing back the artisan foodways of yesteryear. From farmhouse dairies, to homemade preserves, to in-house curing of meats, to family oyster farms and local bakeries, small business have come forward to provide and promote a small scale production of quality, local, and tasty provisions. And this is not just happening at my local market, but all over the city, too. In fact, it’s happening in cities all over the U.S..
But back to the offerings at Union Market: Neopol Smokery is part of this wonderful artisanal movement. Based in Baltimore, Maryland, their provisions feature a variety of smoked fish, but also extend to smoked spices, herbs, and most intriguing to me — smoked tofu.
I brought a cube of Neopol’s smoked tofu home with me last weekend. This isn’t your typical, store-bought, mild-flavored, densely packed smoked tofu. No, it’s a grill-marked, heavily scented, rich and smoky tofu, weighty, but pillowy and then firm, all at the same time. Slicing off a raw piece at home, I deemed the intense smokiness beckoning to be accompanied by other earthy, umami-rich ingredients such as mushrooms and leeks. The tofu, somewhat bland on its own, desired a kick of flavors that could easily be lent from soy, ginger, and mirin.
Now, both as a writer and a cook, I shoot for variety in my work. But sometimes, when I come across something so good and so fresh and made with some much love and care, variety just gets pushed to the sidelines. So here it is, another recipe for a smoked tofu stir fry.
**For all my friends who have got a smoker in your backyard, I encourage you to try making your own smoked tofu. I know not everyone has access to Neopol’s amazing treasures. Of course, the store-bought stuff is a fine enough substitute.…and that’s not said with any amount of snuff or anything…
Fresh Smoked Tofu Stir Fry
- 1 medium leek, greens and whites, chopped
- 1 clove garlic, minced
- 1 cube smoked tofu, approx 8 oz., thinly sliced
- 4 oz. mushrooms, any variety (cremini & hen-of-the-woods used here), chopped/sliced into small pieces
- 2 Tbsp. mirin
- 1 Tbsp. soy sauce
- 1 Tbsp. sesame oil
- 1 small nub ginger, finely minced (approx 1/2 tsp)
- 6 oz. ground turkey
- Heat a bit of vegetable oil over high heat on a large skillet or wok. When oil is hot, add garlic and leeks. Sauté for 3–5 minutes, or until leeks are soft.
- Lower heat slightly to medium high. Add tofu and mushrooms. Let cook for 3–5 minutes, turning occasionally to sauté. Don’t stir too vigorously, or the tofu will break up. You want the tofu to brown on the sides and the mushrooms to become soft.
- Mix the mirin, soy sauce, sesame oil, and ginger in a small bowl. Add to the stir fry, and sautee. Add the ground turkey, and cook until turkey is well done, approx 5 more minutes.
- Serve, hot, accompanied by rice.
If you love spicy fare, this dish would do well with the addition of a couple of chili peppers or a teaspoon of hot sauce.
Yield: 2–3 servings, as a main dish
