Dinner still had to be made. I tossed some rice and water in a pot and peeked in the fridge. We had just been to the Korean market, so were flush with tofu and veggies. I had some chopped scallions and ginger left over from the scallion pancakes. Stir fry would work. I always have a variety of asian sauces around. I hoard them when I find them acceptable to eat. I picked up some yummy looking five-spice tofu when at HMart. I love when I find random kosher things there. I get giddy.  This five spice tofu comes already pressed and ready to serve. 

Dinner was ready in around 10 minutes. Ten points for me!

1 tbsp. vegetable oiil

1 tsp. sesame oil

3 scallions, chopped

4 cloves of garlic, chopped

1.4 tbsp. ginger, chopped
1/2 pound of pressed tofu (five spice, or other marinated tofu) cubed

1 container cremini mushrooms, sliced
1 cup sugar snap peas

1.5-2 tbsp. black bean sauce

3 tsp. black soy sauce

1/2 cup vegetable broth mixed with 2 tsp. corn starch

Heat up the vegetable oil in a wok or large deep saute pan.

Add in the sesame oil when hot. Stir in the garlic and ginger. Let it get a bit fragrant and toss in half of the scallions.

Stir in the tofu, snap peas and the mushrooms. Cook for a few minutes. Maybe five.

Add in the last three ingredients. If you can’t find a kosher black bean sauce, you could substitute with some miso paste. As I mentioned before, I tend to hoard obscure kosher products when I find them – or I figure out how to make  them myself.

Add in the remaining chopped scallions and plate it up with some white rice.

Enjoy!

On a side note, anyone want to go in with me on a large quantity of  kosher fermented black beans? Big plans, folks, big plans….