Harriet Brasserie's recipe for 'Tofu Hash'

5:19 PM, Jun 5, 2013   |    comments
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MINNEAPOLIS - A "New-American" restaurant in beautiful Linden Hills is celebrating it's first anniversary.  The Harriet Brasserie features local, organic and sustainable ingredients.

Brazilian Chef Fernando Silva prepares hand-crafted, slow food, featuring sustainable ingredients and cooking methods from around the world. He joined us today on KARE News @4 to prepare a breakfast favorite.

For more information: facebook.com/TheHarrietBrasserie

courtesy of Chef Fernando Silva

4 oz dice tofu firm, cut into med bite-size chunk
4 oz of diced yucca, cut into med size chunks
1 cup of oyster mushrooms, cut into julienne strips
6 shishito peppers, cut into julienne strips
1/2 red bell pepper
1/2 tbsp of fermented chili black beans
1 lemon - (cut in half for squeezing juice)
2 T Canola oil
Small fist of watercress (about 1/2 cup ) for plate garnish

1. heat oil in a stove top frying pan and quick stir-fry tofu for crispy edges
2. add rest of chopped veggies to stir-fry all ingredients for a few more minutes
3. add black beans last- and squeeze lemon juice to taste
4. plate up on one dinner size plate- and place watercress along side
add a squeeze of more lemon juice if needed over hash
and some to top of watercress too - if desired... serve warm

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