I was playing around in the kitchen today and came up with something tasty! I thought I’d share it with you.
DISCLAIMER: I created this recipe in the “splash of this”, “dash of that” tradition, so measurements below are my best-guess approximations after the fact. Try it, if something’s not to your taste, play around with the amounts. If you hit on a variation you love, please leave me a note in the comments. It’d be fun to share ideas. 🙂
BONUS GOODNESS: I’m currently following The Abascal Way of eating, which is anti-inflammatory. I’ve had great success with it in the past. This recipe is adherent to the first (and strictest) part of the Abascal program. In other words, it’s super healthy and good for ya.
PROLOGUE: I cooked Shitaki-Ginger Bok Choy right before I cooked the Spicy Lime Tofu, and without washing the wok in between. So it’s possible that some of the pre-flavoring of the wok influenced the Spicy Lime Tofu. Just in case, I’m including that recipe (also of my own improvising) here.
Shitake-Ginger Bok Choy
2 tablespoons diced fresh ginger
1 clove garlic
4 baby bok choy, washed and sliced horizontally into 7mm widths (Yeah, I can only estimate widths and lengths in metric, Mississippi was introducing the metric system when I was in grade school and it stuck. With me, alas not with Mississippi.)
10 shitake mushrooms, stems pulled off and saved in the freezer for making soup stock later. Chop caps into 7mm-wide slices.
1/4 cup of diced red onion, about 1-cm square pieces
2-3 tablespoons sunflower oil
2-3 tablespoons soy sauce
2-3 tablespoons rice vinegar
- Mix the shitake mushrooms, soy sauce, and rice vinegar together in a bowl and set aside.
- In a carbon-steel wok, on high heat, heat up the sunflower oil.
- Stir fry the onion, garlic, and ginger together until fragrant.
- Add in the bok choy and stir fry until the top green parts are starting to get kinda wilty.
- Add the mushroom mixture, including all of the liquid.
- Stir fry until the mushrooms are cooked.
- Remove from heat and enjoy!
Spicy Lime Tofu
4-5 tablespoons of sunflower oil
One 12-oz block of firm or extra-firm tofu (I used Island Springs Organic), cut into 1cm cubes.
Juice from 1/2 of a large lime
3-4 tablespoons of soy sauce
1/2 teaspoon of Shichimi Togarashi
- Heat the oil on high on a carbon-steel wok.
- When it’s hot, throw in the tofu and stir fry rapidly. Continue for 1-2 minutes until there’s some nice browning on the tofu.
- Throw in the lime juice and soy sauce. Stir fry rapidly for another 1-2 minutes. The tofu will suck up the liquid and become “fluffy”.
- Sprinkle the togarashi on top of the tofu and stir fry until it’s all mixed in.
- Take off the heat and it’s eatin’ time!