Tofu and Jícama in Aromatic Sesame Cream

Name: Tofu and Jícama in Aromatic Sesame Cream
Yield: 4 servings
Cuisine: American
Ingredients: 1 pound jícama, peeled (see Preparation); 3½ tablespoons corn or peanut oil; 3½ tablespoons corn or peanut oil; 1-2 jalapeño or serrano peppers, stemmed, seeded, and sliced; 1-2 jalapeño or serrano peppers, stemmed, seeded, and sliced; 2 medium shallots, peeled and halved; 1 large garlic clove; 1 piece ginger, about 1 by 2 inches, peeled; 2 tablespoons sliced cilantro stems and roots (roots are optional); 2 tablespoons soy sauce; 1 tablespoon brown sugar; ¼ cup tahini (sesame-seed paste); ¼ cup tahini (sesame-seed paste); ¾ cup beef broth; 1 pound firm-style tofu (bean curd); 1 pound firm-style tofu (bean curd); Minced cilantro leaves to taste

Preparation info

4
servings

Difficulty
Easy

Appears in

Uncommon Fruits & Vegetables

By Elizabeth Schneider

Published 1986

About

Both the jícama and tofu cubes absorb this rich, hot, and spicy sauce of Oriental and Middle Eastern parentage; the result is jícama that is less bland, and bean curd of unusual succulence and meatiness. Even those who profess indifference to tofu seem to be pleased with this treatment.

Ingredients

1 pound jícama, peeled (see Preparation)
3½ tablespoons corn or peanut oil<

Americas
Asia
Europe
United States
Mexico
Philippines
Spain
Main course
Spicy
Central America
South East Asia
Mediterranean

Method

Cut jícama into French-fry-sized pieces. Heat wok over moderate heat. Pour 1 tablespoon oil around rim, then rotate pan to distribute. Stir-fry jícama about 3 minutes, until it loses its raw flavor but not crunch. Transfer to large dish.
Combine chili, shallots, garlic, ginger, cilantro stems and optional roots in processor; whirl to a fine texture. Blend toget