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Makini Howell's Spicy Peach Tofu And Tempeh With Charred Purple Beans

Makini Howell's Spicy Peach Tofu And Tempeh With Charred Purple Beans

Makes 4 Servings

Ingredients:
• 2 unpeeled very ripe peaches
• 2 cups white wine, preferably riesling • 1 cup (about 2 ounces) chopped fresh cilantro leaves • 2 tablespoons sugar • ½ cup freshly squeezed lime juice (from about 4 medium limes) • 1¼ cups olive oil, divided • 1 (7-ounce) can chipotle peppers in adobo sauce, minced (¾ cup) • ⅔ cup Roasted Garlic Cloves (recipe follows), with a few cloves smashed • 2 teaspoons sea salt • 2 teaspoons freshly ground pepper • 1 (8-ounce) pack soy or multigrain tempeh, cut crosswise into four • ¼-inch-thick pieces • 8 ounces extra-firm tofu, cut into four ½-inch-thick pieces • Olive oil cooking spray • 1 teaspoon chopped garlic • 1 pound purple or green beans, trimmed • 1 cup Spicy Peach Sauce (recipe follows)

Recipe:
  1. In a large bowl, smash the peaches until the flesh comes off the pit in chunks. Discard the pits. Add the wine, cilantro, sugar, lime juice, 1 cup of the oil, chipotles, roasted garlic, salt, and pepper and mix well. Spread a thin layer of this marinade in a shallow, medium baking pan, reserving the rest.
  2. Heat a stovetop or outdoor grill to high heat.
  3. Spray the tempeh and tofu slices evenly with cooking spray on both sides. Grill them for about 1 to 2 minutes on each side, flipping them with a long spatula, until distinct hash marks form. Transfer them to the baking pan, setting them atop the marinade and pouring the reserved marinade over. Cover the pan and refrigerate for 5 to 6 hours, or up to overnight for more flavor.
  4. In a large skillet, heat the remaining ¼ cup oil over high heat. Add the chopped garlic and cook for a few seconds. Add the beans, cooking them in 2 batches if the pan is crowded. If you’re cooking on a gas stove, shake the pan a bit so the flame leaps inside and begins to blacken the beans in spots. Shake or use tongs to turn the beans, and cook them for another minute, until the other side begins to char at the edges and the garlic begins to brown. Remove them from the heat and season to taste with salt and pepper.
  5. Heat a medium sauté pan or stovetop griddle over medium heat. Remove the tofu and tempeh slices from the marinade with a slotted spatula. (The marinade can be reserved for a second use or used in the spicy peach sauce.) Working in batches, cook the slices until they’re browned and heated through, 3 to 4 minutes on each side.
  6. To serve, put ¼ of the beans in each of 4 shallow bowls, arrange a slice of tofu and tempeh on top, and spoon ¼ cup peach sauce over everything.

Spicy Peach Sauce

Ingredients:
• 1 tablespoon olive oil • ½ medium peach, chopped • 1 tablespoon chopped canned chipotle peppers in adobo sauce • 8 Roasted Garlic Cloves (recipe below), or pick out the cloves from the tofu marinade • 1 cup white wine • 1 to 2 pinches sugar • ¼ cup freshly squeezed lime juice (from about 2 medium limes) • Sea salt and freshly ground pepper • 2 teaspoons chopped fresh cilantro • 1½ tablespoons vegan buttery spread (such as Earth Balance brand)
Recipe:
  1. Heat the garlic and oil together in a heavy-bottomed medium saucepan over medium-low heat, stirring occasionally. Cook for about 10 to 15 minutes, taking care not to burn the cloves (if they appear in danger of burning, lower the heat). When the cloves have softened and just turned golden brown, remove the pan from the heat and let them cool in the oil. They will continue to cook and soften further as they cool. Once the garlic is cool, store it in a glass bottle with the oil so that the flavors continue to marry.

Roasted Garlic Cloves Two Ways

Ingredients:
On the stovetop:
• 1 head of garlic cloves, peeled and washed
• 1 cup canola oil
In the Oven:

• 1 head garlic • Canola oil, for coating the garlic

On The Stovetop:
  1. Heat the garlic and oil together in a heavy-bottomed medium saucepan over medium-low heat, stirring occasionally. Cook for about 10 to 15 minutes, taking care not to burn the cloves (if they appear in danger of burning, lower the heat). When the cloves have softened and just turned golden brown, remove the pan from the heat and let them cool in the oil. They will continue to cook and soften further as they cool. Once the garlic is cool, store it in a glass bottle with the oil so that the flavors continue to marry.

In The Oven:

  1. Preheat the oven to 400 degrees F.
  2. Slice off and discard about ¼ inch from the top of the garlic head to expose the individual cloves. Coat the head generously with oil, wrap it in aluminum foil, and place it in a small baking dish. Roast the garlic until the cloves are soft and browned, about 30 minutes.

Makini Howell Cooks Spicy Peach Tofu and Tempeh

Author of "Plum: Gratifying Vegan Dishes from Seattle's Plum Bistro" Chef Makini Howell shares a flavorful vegan recipe for spicy peach tofu and tempeh with charred purple beans.

for more information on makini howell, and her restaurants, go to www.plumbistro.com.