- Follow these instructions for fried tofu except w/ out any sauce - drain cubes on paper towels
- Clean 4 or 5 heads of bok choi (from CSA; take off bigger outer leaves, cut hearts in half)
- Sear in a little corn oil, drain in colander
- Cook a bunch of minced garlic and ginger (CSA) in a little oil, when aromatic add
- Diced sweet potato (CSA) and carrots (CSA)
- Add a little water, while it's cooking off mix a few tbs mild yellow miso w/ half a bottle of beer (I used an IPA b/c I don't really drink anything else) and a couple tsps honey
- When potatoes and carrots are almost tender, add bok choi and miso solution and stir to mix
- Let cook over gentle heat all vegetables are tender, in the meantime boil some udon
- Put udon, vegetables, and tofu in a bowl, dab on some sambal oelek, eat w/ the rest of the beer, smirk a little.
Not sure the first searing step w/ the bok choi is necessary; quite sure there is nothing authentic about this; but it is tasty and interesting. Next up: broccoli, greens, green onions. (Already turned some spinach from the CSA into pesto w/ walnuts from an earlier delivery and then thinned it into salad dressing for a head of romaine from the CSA - eaten alongside manchego and homemade membrillo grilled cheese sandwiches - the membrillo was totally worth making, despite being kind of a pain and not gelling for approximately forever. And have been miscellaneously snacking on apples from the CSA. Fair warning: may not stop talking about CSA for forseeable future.)
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