Recipe: Lots of Tatsoi with Tofu

27 Jan

We got lots of Tatsoi this week, which is kind of like Bok Choy on a diet – leafy green with a thin stalk.  We used all of it, plus the three heads baby bok choy in this simple stirfry that hit the spot after yoga.  The sauce is based on a recipe from Vegetarian Times.

Ingredients

  • Lots of tatsoy, bok choy or other green
  • Package of firm tofu
  • 1 t cornstarch
  • 2 T soy sauce (or bragg’s)
  • 2 t sriracha
  • 2 cloves garlic, minced
  • 2 t ginger, minced
  • 1 t sesame oil
  • mushrooms, if you have them
  • 1 negi onion, thinly sliced (or green onions, if you have them)

Put 1 T of oil into a hot pan and throw in tofu, turning occasionally until golden on all (or most) sides.  Dump tofu onto a plate and put another T of oil into the pan and stir fry greens until wilted.  If you have mushrooms, dump the greens on top of the tofu and add more oil to the pan and fry the mushrooms.

Meanwhile, mix the cornstarch and 1 t cold water in a bowl, add the rest of the ingredients to the bowl and stir.

When the rest of the ingredients are cooked, put them all back into the pan, stir them around and pour the sauce over everything, stirring until everything is coated and shiny.  Toss in the sliced negi.

Serve over rice or noodles, if you feel like it, but this is good solo as well

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