Tuesday, June 22, 2010

Choi, rice and tofu

I, Tim, was out of town all of last week and didn't really make it home until Sunday night after dinner.  Thus, I was confronted with a fridge that was rather full of greens and somewhat intimidating to try to knock out in the next couple days...  It also meant no pictures from me (although Kate might have some, we'll see).


It's worse than that though because this week is our anniversary and we're going out to dinner tonight to celebrate, really meaning that we only have 1 meal before we get more greens.  So, what to do?  Eat the choi. 

Here's the plan:

Slice 1 head of choi into 1" strips.  Give them a rinse.  

Bring a pot of water to a boil, chop a clove of garlic and 1T ginger.

Blanche the choi (I cooked em for a bit more than a minute), pull them out and rinse them with cold water immediately.  In a large skillet melt 3T butter, then toss in the garlic, ginger and 2T soy sauce.  Saut√© it all for a bit and call it good.  I thought it could use some red pepper flakes.


While that was going on I sliced some tofu to about 1/4 inch and let it drain.  In a different skillet heat up some canola or peanut oil and then fry the little buggers on both sides.

In a small sauce pan (or, really a microwaveable bowl) pour in 2T olive oil, 2T sake or mirin, 1t miso paste (I used red).  Heat it enough and stir it about so that it turns into an emulsion (mixture of different kinds of liquids).  I thought this might have needed a bit of red chili paste.  See the trend?


Once the tofu is nicely browned on both sides drain it and drop it onto your plate.  Pour the miso sauce over it.  Add some rice (we have a rice maker that's almost always got rice in it).  Put the choi on the other side of the plate...  Eat.  Total time:  30 minutes.

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