Chopping it up - Rob and Sheri Moon Zombie with Tamerlaine Sanctuary’s founder Peter Nussbaum

FERMENTED BLACK BEAN CRISPY TOFU W/ SESAME GINGER SAUCE & VEGGIES OVER CASHEW BASMATI RICE.

(Serves 4)


Ingredients: Most of these items can be found in a health food store, Asian market, or Indian grocery.


For the Tofu:

1lb. extra firm tofu (press out extra water)
1 teaspoon toasted sesame oil
3 tablespoons sweet ginger sauce
3 tablespoons sweet chili sauce
1 tablespoon coconut aminos

For the Veggies:

1 cup broccoli tops
1 cup cauliflower
1/2 cup diced zucchini
1/2 cup asparagus spears
1/2 cup sliced red bell pepper


For the Stir Fry Sauce:

4 tablespoons black bean paste. (If you can't find the paste, Indian grocery stores carry cooked fermented black beans. Mash 'em down yourself)
2 tablespoons nutritional yeast
1 tablespoon cornstarch
1/2 teaspoon toasted sesame oil
3 tablespoons sweet ginger sauce
3 tablespoons sweet chili sauce
2 tablespoon coconut aminos
1/2 cup water


For the Basmati Rice:

2 cups basmati rice
1/2 teaspoon turmeric
1 cup whole cashews
4 cups water
1 teaspoon salt

Directions for the Tofu:

In a bowl combine toasted sesame oil, sweet ginger sauce, sweet chili sauce and coconut aminos. Whisk together. Cut tofu into small cubes. Drop in the sauce. Do this the night before and put it in the fridge. Next step is to air fry until it's crispy. You can also bake it. Preheat oven to broil. Put tofu on a tray - turn it over so it cooks on all sides. Jjust watch it so it doesn't burn. Set aside.

Directions for the Stir-Fry Sauce:

in a bowl combine the cornstarch and water. Mix well. Then add black bean paste, nutritional yeast, sweet ginger sauce, sweet chili sauce, 1/2 teaspoon toasted sesame oil and coconut aminos. Whisk together and let thicken.


Cooking the Stir-Fry:

In a wok or large skillet place two tablespoons coconut oil. Heat on medium flame. Drop in your veggies. Turn up the flame slightly and let them cook for 8-10 minutes until slightly soft. Next add your stir fry sauce. Mix well and cook for two minutes. Add tofu and cook for two minutes more mixing well. Cover and set aside.


Cooking the Rice:
Bring the water, salt and turmeric to a boil. Add rice and cashews then return to a boil. Mix well. Lower the flame to a simmer, cover and let cook for 12-15 minutes until all the water has been absorbed.


Serving Suggestion: I pair this with an organic salad, a good dressing and some flat bread. Trader Joe's is the brand featured here and theirs is made of almond flour. You can also use tortillas or chapatis.


REMEMBER.... ALWAYS GIVE THANKS FOR YOUR FOOD. I SAY MY MANTRAS... JUST KEEP THAT PMA & NEVER COOK ANGRY. USE ORGANIC AS MUCH AS POSSIBLE. ENJOY THIS BAD BOY!

Shot by STEVE MESSINA

Music and editing DANIEL ILCHUK for GRACE PUBLISHING LLC