An
interesting tangy sauce sets this dish apart from your average stir-fry. We have no idea if the recipe is authentically
Asian, but it’s a delicious way to enjoy this season’s pak choi.
This recipe is adapted from Ripe:
A Fresh, Colorful Approach to Fruits and Vegetables by Cheryl Sternman Rule
and Paulette Phlipot (yes, it’s Phlipot, not Philpot).
For the sauce:
2 garlic cloves, minced
2 Tbsp red miso paste
5 tsp grated fresh ginger
2 Tbsp rice vinegar
2 Tbsp sesame oil
For the stir-fry:
Oil for stir-frying
2 garlic cloves, minced
1 package firm tofu, cut into ½-inch dice
A couple small heads of pak choi, washed and shredded crosswise
Sesame seeds for garnish
Mix the sauce ingredients together in a small bowl, or in a food processor. You will need half the sauce for stir-frying
and the remaining half for serving at the table.
Set a large wok or frying pan over medium-high heat. Add some oil, then add the tofu and fry it to
your satisfaction. We prefer our tofu well
cooked and brown, so we fry it for about 10 minutes over medium heat, turning the
pieces frequently. If you like tofu
cubes seared on the outside, cook it at high heat for five minutes (stirring
frequently) instead. Remove the tofu
from the wok and set it aside on a plate.
Add some more oil to the wok.
Stir-fry the garlic for about 30 seconds, then add the pak choi. Toss until the greens wilt and the stalks are
crisp-tender, about 2 minutes. Return
the tofu to the wok, pour in half the sauce and heat through completely.
Note: the book says, if the stir-fry looks watery, add a teaspoon of
cornstarch and cook till the liquid evaporates.
Serve immediately, heaped over rice and sprinkled with sesame seeds. People can add more sauce to taste at the
table.
Serves 4.