Liz Carlisle is an Assistant Professor in theEnvironmental Studies Program at UC Santa Barbara,where she teaches courses on food and farming.Born and raised in Montana, she got hooked onagriculture while working as an aide to organic farmerand U.S. Senator Jon Tester, which led to a decade ofresearch and writing collaborations with farmers in herhome state. She has written three books aboutregenerative farming and agroecology: LentilUnderground (2015), Grain by Grain (2019, with co-author Bob...
Liz Carlisle is an Assistant Professor in the
Environmental Studies Program at UC Santa Barbara,
where she teaches courses on food and farming.
Born and raised in Montana, she got hooked on
agriculture while working as an aide to organic farmer
and U.S. Senator Jon Tester, which led to a decade of
research and writing collaborations with farmers in her
home state. She has written three books about
regenerative farming and agroecology: Lentil
Underground (2015), Grain by Grain (2019, with co-
author Bob Quinn), and most recently, Healing
Grounds: Climate, Justice, and the Deep Roots of
Regenerative Farming (2022). Prior to her career as a
writer and academic, she spent several years touring
rural America as a country singer.
Asian Stir Fry with Tofu and Peanuts
Preheat oven to 350°
1 block of extra-firm tofu cut into cubes, and dried
between 2 dish towels
oil spray
1 onion, cut in half, then sliced into slivers
2 carrots, cut
2 Japanese Eggplants, cut
3 Tbs grated ginger
2 Tbs minced garlic
1 stalk celery, diced
1 small head broccoli raab
2 cups Napa Cabbage
2 cups Bok Choy
1 red pepper, diced
Olive oil
4 Tbs. Tamari (to taste)
2 Tbs. Aji Mirin cooking wine
2 Tbs. dark sesame oil
1 t. hot sesame oil or red pepper flakes (optional)
1 cup lightly salted peanuts
¼ cup chopped cilantro, optional
1. In a wok or saucepan, set up a steamer and steam the eggplant and carrots, just until soft.
2. Meanwhile, prepare a cookie sheet with parchment paper and spray with oil. Toss the tofu cubes with
1 Tbs. minced garlic and 1 Tbs. grated ginger, and lay out onto cookie sheet. Bake until golden brown,
turning as needed, about 10-15 minutes. Splash with 2 Tbs. of Tamari and 2 Tbs. of Mirin and return
to oven for 5 more minutes. Remove from oven and set aside.
3. Meanwhile, lightly cover the bottom of wok with oil. When oil is hot, add the onions, and cook for a
few minutes, then add the celery and red pepper.
4. Add the remaining garlic and ginger. Along with the broccoli raab, continue cooking at med. high heat,
stirring constantly for 5 minutes.
5. Add the Napa cabbage and boy choy. . Add a little water if needed to prevent sticking. Cook for a few
minutes more, then add the Tofu, steamed carrots, and eggplant, the 2 Tbs. Aji Mirin, dark sesame oil
and Tamari.
6. Add the peanuts and optional cilantro
Serve with Brown Rice or Udon Noodles
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