F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)
Shishito Peppers with Bonito Sand and Tofu Mustard
© Marcus Nilsson

Shishito Peppers with Bonito Sand and Tofu Mustard

  • ACTIVE: 30 MIN
  • TOTAL TIME: 50 MIN
  • SERVINGS: 4
  • MAKE-AHEAD

Michael Voltaggio’s clever recipe for crispy fried shishito peppers features crunchy, sweet and umami-packed bonito sand, a simple combination of almond flour, bonito flakes, sugar and butter. 

Plus: More Best New Chefs

  1. 1/4 cup all-purpose flour
  2. 1/3 cup almond flour
  3. 1/4 cup bonito flakes (5 grams)
  4. 1 tablespoon sugar
  5. 3 tablespoons unsalted butter
  6. Salt
  7. 6 ounces extra-firm silken tofu, drained
  8. 1 1/2 tablespoons Dijon mustard
  9. 1/4 cup plus 1/2 teaspoon grapeseed or canola oil
  10. 6 ounces shishito peppers (4 cups)
  11. 2 cups baby mustard greens or mixed baby greens
  1. Preheat the oven to 325° and line a baking sheet with parchment paper. In a food processor or a blender, combine the flour, almond flour, bonito flakes and sugar and pulse until fine. Add the butter and pulse until the mixture resembles sand. Spread the mixture on the parchment and bake for about 20 minutes, stirring 2 or 3 times, until the sand is toasted and fragrant. Let cool completely, then rub the mixture between your fingers to break up any lumps. Season with salt.
  2. In a blender, combine the tofu and mustard and puree until smooth. Season with salt.
  3. Heat a large cast-iron skillet until very hot. Add the 1/4 cup of grapeseed oil and swirl to coat the pan. Add the shishito peppers and cook over high heat, turning, until tender and blistered in spots, 2 to 3 minutes. Transfer the peppers to a paper towel–lined plate and sprinkle with salt.
  4. In a medium bowl, toss the greens with the remaining 1/2 teaspoon of oil and season with salt.
  5. Spoon a tablespoon of the tofu mustard onto each plate and top with the peppers. Sprinkle with some of the bonito sand. Mound the greens on top and serve right away.
Make Ahead The tofu mustard can be refrigerated for up to 3 days. The bonito sand can be kept in an airtight container for up to 3 days.
You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.