Stir Fried Bok Choy and Orange Cauliflower with Tofu

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I am very fortunate to live and work in areas where I have easy access to fresh, organic produce from local farms. My local farmer’s market often determines any given dinner. On a recent recent night, my dinner came from some fresh and massive bok choy from my co-op and an orange cauliflower from the farmer’s market outside my office building. I have never had this particular kind of cauliflower, but since the sign labeled it as “Cheddar Cheese Cauliflower,” of course I had to pick it up.

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The farmer told me that the cauliflower would taste a bit sweeter than the standard variety. I couldn’t tell the difference, but it was still mighty tasty!

I recently discovered the “Super Extra Firm” tofu at Trader Joe’s. It’s pre-pressed, so it requires minimal draining. It’s perfect for quick dinners like this one.

I cubed up the tofu and then washed and cut up the veggies. I then did a quick stir fry along with some garlic, ginger, tamari, Hoisin Sauce, sesame oil and miso. The dish came out perfect. I served it with some Basmati rice, but brown rice will also work just as well.

A regular white cauliflower will work just as well as the “Cheddar Cheese” variety.

Stir Fried Bok Choy and Orange Cauliflower with Tofu
 
Author:
Recipe type: Main Course, Dinner
Cuisine: Stir Fry, Asian
Ingredients
  • 1 tbsp. canola oil or other flavorless oil
  • 2 tsp. sesame oil
  • 1 lb. extra firm tofu, drained and pressed - cut up in to cubes
  • 2 tsp.
  • 3 shallots, chopped
  • 4 cloves garlic, chopped
  • 2 tbsp. ginger, chopped
  • 1 head of bok choy, cut up in 1-inch pieces
  • 1 head of cauliflower, washed and cut in to florets
  • 2 tbsp. tamari or soy sauce
  • 2 tbsp. hoisin sauce
  • 2 tbsp. red miso
  • 3 tbsp. vegetable broth
  • 2 tsp. red pepper flakes
  • scallions, chopped plus extra to garnish
Instructions
  1. Heat up the oils in a large wok or saute pan
  2. Add in the cubed tofu and brown for a few minutes
  3. Once the tofu has browned, add in the salt, onions, garlic, ginger and garlic and saute a few minutes.
  4. Add in the cauliflower and bok choy and stir fry for about five minutes. Let the veggies soften. You don't want them too mushy.
  5. Mix up the soy sauce, miso, hoisin and vegetable broth in a small bowl and then pour over the stir fry.
  6. Add in some of the scallions and the red pepper flakes. Taste and add additional salt as needed.
  7. Serve over rice. Enjoy!

cauliflower-and-bok-choy

Hong Kong Pan-Fried Noodles with Mock Duck

This month, in our Kosher Connection link-up, we are sharing “The Best Thing I Ever Ate.” I had a very hard time with this. There are so many “best things” in my life of eating. Even the Food Network show breaks it up in to categories! If I could do some sort of award ceremony, I could give some special trophy for at least 10 different foods! I don’t have one favorite. I love so many different dishes for so many different reasons.

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I decided to share with you this one dish today. These Hong Kong Pan-Fried Noodles with Mock Duck are simple to prepare, and it’s a dish that’s pure comfort food. It has a flavor and mouth feel that I crave every so often. This dish brings me back to dinners out with my family at KinhDo Restaurant in the Uptown area of Minneapolis. One of the dishes we often got was this fabulous mock duck noodle dish. More recently, I had a noodle dish at Buddha Bodai in Chinatown that reminded me of this dish. I decided to combine the two.

I trekked out to Chinatown last week to pick up some of the ingredients. Hong Kong Supermarket, one of my favorite stores, carries a huge selection of Asian noodles and sauces that happen to be kosher. With some vegetarian oyster sauce and noodles in hand, I headed back home to make this dish. I was very happy with the results.


Hong Kong Pan-Fried Noodles with Mock Duck
 
Author:
Ingredients
  • 1 tbsp. canola oil
  • Onion
  • Garlic
  • Ginger
  • 8 oz. Cremini Mushrooms, Sliced
  • 10 -12 oz. of Mock Duck or Seitan, sliced up in to bite-size pieces (You can use more if you like. This is what I had on hand.)
  • 1 package of Hong Kong Pan-Fried Noodles
  • 3 tbsp. Hoisin Sauce
  • 3 tbsp. Vegetarian Oyster Sauce
  • 3 tbsp. Dark Soy Sauce
  • 2 tsp. Crushed red chili peppers (optional)
  • 2 cups Fresh bean sprouts
  • ½ cup chopped Chinese chives
Instructions
  1. Boil a pot of water. Cook the noodles for 1-2 minutes, then drain and rinse. The noodles are already cooked and don't need to be cooked any longer than that.
  2. Heat up the oil in a large wok or pan.
  3. Add in the onion, garlic and ginger. Cook for 4-5 minutes.
  4. Add in the mushrooms and mock duck or seitan. Cook for around 5 minutes, until the liquid from the mushrooms evaporates.
  5. Mix in the cooked and drained noodles. Stir to incorporate. Stir fry the noodles a bit.
  6. In a small bowl, mix together the sauces with the crushed chili peppers.
  7. Pour the sauce in to the noodle mixture. Stir well.
  8. Mix in the fresh bean sprouts.
  9. Stir fry another few minutes.
  10. Mix in half of the chopped chives.
  11. Garnish with the rest of the chopped chives.
  12. Serve with some chili paste on the side.
  13. Enjoy!

 

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