bitter greens and ginger knobs

Judging by the next recipe here, and according to the old adage that 'you are what you eat,' some might be tempted to call me saucy and bitter. (Of course, some might call me that without any edible prompting... But only after a really crumby day at work...) Really I'm normally quite pleasant :) and so is this little bowl of greens and tofu:

I know some folks are just never going to love tofu, and that's okay by me, but I adore it and use it often in quick stir-fries. If you prefer, substitute chicken, pork, shrimp, or even beef - heck, you can even omit it altogether! These greens are so tasty, they're great on their own.

Broccoli Rabe and Tofu Stir-fry

Ingredients:

2 Tb. vegetable oil (soy, peanut, canola, grape seed, etc.)
1 large bunch broccoli rabe (rapini), chopped
4 scallions, chopped (green and white)
2 cloves garlic, minced
1 thumb-sized knob of ginger, peeled and minced
1 package firm or extra-firm tofu, sliced and patted dry
3 Tb. dry white wine (optional)
4-6 Tb. Tamari
1 Tb. cornstarch dissolved in 1/4 Cup water

Heat oil in a large wok over medium-high heat. Add the broccoli rabe and scallions and cook, stirring constantly, until wilted and just cooked (3-5 minutes depending on how soft you like your greens). Add the garlic and ginger and cook until fragrant - about 30 seconds. Add the tofu and cook until heated through. Pour in the white wine (if using) and simmer until nearly evaporated. Add the Tamari and the cornstarch/water mixture and bring to a simmer, stirring constanly. Continue to cook until sauce has thickened to your liking. Remove from heat and serve with steamed rice.

spicy. sweet. sour.

I may never master living 'in the moment.' I can hardly bear to be idle. My hands must always be at work, making, preparing, fixing, creating something - anything - that will prove useful in the future or that will serve as a memento of the past. One eye on the horizon and one on the sunset, I suppose. While I admire those who can find balance between the two, I know my mind prefers to wander, waver, speculate, and reminisce, constantly preparing to make perfect memories. And I have, much to my delight, created a vast trove of such memories - each growing more golden with time.

One occasion that has become such a giddy recollection is that of one friend's September birthday several years ago. I remember, with a smile, our night of Salsa dancing and bar hopping in Morgantown (I remember, with a headache, the next morning...). I remember, also, our 'welcome' dinner on her front porch, girls gathered around, laughing in the twilight, drinking West Virginia wine and eating such a feast of eggplant, tofu and hot and sour soup made lovingly by the birthday girl herself.

Jenny C. - I'll see you soon!

Szechuan Eggplant and Tofu with Brown Rice* *adapted from Mollie Katzen’s ‘Szechwan Eggplant & Tofu’ from The New Moosewood Cookbook

For the rice:

2 Cups water
1 Cup long-grain brown rice

Bring the water to a boil. Add the rice, cover and reduce heat to the lowest setting. Cook for 45 minutes.

While rice cooks, prepare the eggplant and tofu.

Ingredients:

2 Tbs. peanut or grape seed oil
1 medium red onion, trimmed, peeled and sliced thinly
2 small eggplants, trimmed and sliced into 1 1/2 to 2-inch strips
3/4 tsp. salt
2 Tbs. garlic, minced
2 tsp. ground red cherry peppers
1 – 16oz. package of extra firm tofu, drained, patted dry, and cut into 1 1/2 to 2-inch strips
Chopped scallions (optional)

For the sauce:

1/4 C. Sherry
3 Tbs. Tamari sauce
1 Tbs. cider vinegar
1 Tbs. brown sugar
3 Tbs. cornstarch

Make the sauce:

In a liquid measuring cup combine the Sherry, Tamari, vinegar, and sugar. Add enough water to equal 1 cup. In a separate small bowl, measure the cornstarch. Pour the liquids over the cornstarch and whisk to combine. Set aside, keeping the whisk handy.

Begin the stir-fry:

Heat a large wok or skillet over high heat. Add the oil and when hot, add the onion. Cook, stirring, for 1 – 2 minutes. Add the eggplant and salt and continue to stir-fry for another 8-10 minutes, or until eggplant softens. Add the garlic and ground red cherry peppers and cook 30 seconds. Add the tofu. Give the sauce a quick whisk to re-incorporate and add to the eggplant and tofu mixture. Continue cooking until the sauce begins to bubble and thickens – just a minute or two more (more water may be added for a thinner consistency). Remove from heat, scatter with scallions (if using) and serve with brown rice.


For maximum enjoyment, eat while sitting outside, laughing with friends, and drinking plenty of a light and cool summer wine.