My name is Brittany. By day, I am an assistant in Los Angeles, which basically makes me a Hollywood slave. By night, I live with my beautiful girlfriend and our two cats. I have recently decided to become vegan...err mostly vegan. I'm not ready to give up sushi yet but we shall see how this lifelong experiment goes!
Tuesday, January 11, 2011
Bok choy and mizuna stir fry
So I received a green I'd never heard of called mizuna, which is apparently a Japanese green. I decided to look up some recipes because my greens often go bad because I don't cook and eat them fast enough. I found this recipe at Epicurious.
3 1/2 tablespoons soy sauce, divided
4 teaspoons Asian sesame oil, divided
3 1/2 teaspoons unseasoned rice vinegar, divided
1 14- to 16-ounce container extra-firm tofu, drained
2 tablespoons peanut oil
4 green onions, chopped
1 tablespoon finely chopped peeled fresh ginger
2 garlic cloves, finely chopped
4 baby bok choy, leaves separated
12 cups loosely packed mizuna (about 8 ounces)
Ingredient info: Mizuna is sold at some supermarkets and at Asian markets
Whisk 2 tablespoons soy sauce, 2 teaspoons sesame oil, and 1/2 teaspoon vinegar in bowl.
Stack 2 paper towels on work surface. Cut tofu crosswise into 3/4-inch-thick slices; cut each slice crosswise in half. Arrange tofu on paper towels and let stand 10 minutes. Pat top of tofu dry.
Heat peanut oil in large nonstick skillet over medium-high heat. Add tofu and cook, without moving, until golden brown on bottom, 2 to 3 minutes per side. Transfer tofu to paper towel to drain, then place tofu on sheet of foil and brush both sides with soy sauce mixture.
Wipe out any peanut oil from skillet. Add 2 teaspoons sesame oil and place skillet over medium heat. Add green onions, ginger, and garlic. Stir until fragrant, about 30 seconds. Add remaining 1 1/2 tablespoons soy sauce and 3 teaspoons vinegar, then bok choy. Toss until bok choy wilts, 1 to 2 minutes. Add mizuna in 2 batches, tossing to wilt before adding more, 1 to 2 minutes per batch. Season greens with salt and pepper. Add tofu to skillet. Toss gently to blend. Transfer to platter.
I gotta say it turned out amazing. I didn't have soy sauce so I used Braggs Liquid Aminos and instead of peanut oil (because I hate the flavor) I used stir fry oil. It was fantastic. Just the right amount of salty and sour. I will be using this method to cook my tofu from now on, although maybe my heat wasn't up high enough because it took much more than 3 minutes to brown each side. No matter though because it was awesome!