Stir Fried Tofu in Black Bean Sauce
In a previous post, I wrote about subletting a house while waiting for our short sale to go through. I cannot help but talk about the flowers and vegetables growing at this house. Words cannot express the joy when I laid my eyes on this garden of eden. Unbelievably, we found the house on Craigslist. My husband and I were intrigued by the ad: A Mid Century house designed by Quincy Jones. We thought, “Amazing! I can’t believe we’re going to a house that was designed by THE MAN that produced Michael Jackson albums! Wicked! Except we were dead wrong. It wasn’t Quincy Jones the producer, but A. Quincy Jones the architect. Damn! So we thought. For exactly thirty seconds. The house proved to be amazing. A relaxing, inviting retreat, and so cosy it hurts. Have you ever tried on a pair of “Wicked Good” LL Bean slippers? Do you own a cotton shirt that has been washed a million times that feels yummy every time you slip it on? You’d only be close to the vibe of the house. It is wonderfully peaceful, and has an organic garden to boot. Hello!
There are enough vegetables to feed a small country. Think Greece, with no debt, and no one expects the world to pay for you to retire at 50. Who knew? Shall we all move to Crete right now? Imagine the arrival of millions of white socked, Gap-clad American refugees aboard Chris Craft boats to Greek shores! Oh, the shock of it all.
We are in surplus here in our patch of paradise: zucchini (courgette), bok choy, swiss chard, fennel, lettuce, artichokes, celery, snap peas, onions, tomatoes, eggplant (aubergine), sage, basil, mint, cilantro (coriander), grapefruit, lemons. I could go on, but there is only so much time in a day. Toby and I have been offering the harvest to family, friends, Jake’s school, neighbors, and let’s be honest, our very own satisfied bellies. We are truly blessed and grateful.
Stir Fried Tofu in Black Bean Sauce
6 heads of boy choy heads, sliced in half
1 package fried tofu cut in square blocks (available at most asian markets)
1 small can of chinese salted black beans (available at asian markets)
2 tablespoon ginger minced
3 cloves of garlic minced
2 tablespoons green onion sliced
1 tablespoon red pepper flakes
5 tablespoons wheat free tamari soy sauce
1 tablespoon unbleached sugar
3 tablespoons sesame oil or vegetable oil for frying
1 teaspoon cornstarch
4 tablespoons vegetable stock or water
Cooks notes: The is a fast moving recipe. Preparation is key. I would read it through at least once.
1. Using a bamboo or metal steamer, (colander with a top in a pot for me), steam the bok choy for 5 minutes or until desired tenderness. Set aside.
2. In a bowl, mix the dry ingredients to a mortar and pestle: the black beans, ginger, garlic, red pepper flakes, and green onion. Smash to form a bumpy paste. In another bowl, combine the soy sauce, cornstarch, water (or stock), and sugar. Set aside.
3. In a pan, fry the dry ingredients in a wok or nonstick frying pan in 2 tablespoons of oil for a minute. Add the tofu and fry for 5 minutes until crusty and brown.
4. Add the wet ingredients to the tofu, cook for a minute, then quickly add the bok choy, stirring gently until heated through. I recommend cooking no longer than this or the vegetables will be overcooked. Serve immediately.
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