Later On

A blog written for those whose interests more or less match mine.

Spicy Tofu and Greens Mue — tonight’s recipe

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A stir-fry in a skillet, with tofu cubes visible along with greens and flakes of rolled oats, all with an reddish-orange color from Spanish smoked paprika.

Experiments have shown that giving dishes attractive names — “Spicy Cajun Red Beans and Rice” instead of “Red Beans and Rice” — results in people liking the dish more.  Tonight I was just not inspired so I just named the dish after a couple of things in it. Below is what I did, and it’s a “recipe” only in the sense that it describes how I cooked this particular meal, which was improvised and might have gone in various ways. (In fact, as I write this, I think pumpkin seed at the end would have been a good addition, so I think I’ll add a tablespoon to the bowl I’m eating now.)

Vegetables around a quart-cup orange prep bowl: a sectin of Taiiwan cauliflower, looser and more branchy than regular cauliflower, and two heads of Shanghai bok choy mue, which (except for the leaves) would fit easily into the small bowl. At upper left is a partial view of the prep taxi used to transport prepped vegetables from chopping block to skillet.

I’ve mentioned the “mue” name before, and said that it indicates something smaller than “baby.” At right you see two heads of Shanghai bok choy mue. Shanghai bok choy differs from regular bok choy by having green stalks (instead of white) and light-green leaves instead of regular bok choy’s dark green leaves. I think Shanghai bok choy tastes better. The orange prep bowl holds 1/4 cup, and I included it for scale.

Also in the photo is a piece of Taiwan (or Taishan) cauliflower, whose head is looser and more stalky than regular cauliflower and whose florets show more clearly their floral nature. In the upper left of the photo is a glimpse of the prep taxi I use to transport chopped vegetables from the prep station to the pan.

In preparing my meals, I keep Greger’s Daily Dozen in mind. I planned to use tofu, which takes care of the beans, and for the grain, I used old-fashioned rolled oats. Bok choy is cruciferous and also satisfies the greens requirement, and the cauliflower, also cruciferous, works as Other Vegetable, along with scallions and red Fresno peppers. I don’t know that I would count the mushrooms as “Other Vegetables” because they are not in fact vegetables, but they are nutritious, also tasty.

Dried marjoram and Spanish smoked paprika take care of herbs and spices, and pumpkin seeds fill in for nuts & seeds. (I also had walnuts for breakfast in my chia pudding.)

I used my 12″ MSMK nonstick skillet, which comes with a lid. I first drizzled the skillet with 

• about 1.5 tablespoons extra-virgin olive oil

Then I prepped the veggies and transferred them to the skillet as I went, though I sliced the garlic first and let it rest 15 minutes before transferring it and doing the rest.

* 1 head of Russian red garlic, cloves peeled, sliced thin, & allowed to rest
• 1″ thick ginger, minced (I don’t bother peeling it)
• 1 bunch of thick scallions, chopped including leaves
• 5 Shanghai bok choy mue, chopped
• about 1 cup chopped Taiwan cauliflower
• 6 large domestic white mushrooms, halved and then sliced
• 2 red Fresno hot peppers, chopped
• 5 sun-dried tomatoes, sliced small (dry sun-dried tomatoes, not in oil)
• 1/2 block extra-firm tofu that had been frozen, thawed, and squeezed to remove water, diced
• 2 tablespoons dried marjoram
• 2 teaspoons Spanish smoked hot paprika
• about 1/2 teaspoon Windsor iodized salt substitute
• splash of Red Boat fish sauce
• splash of Bragg’s apple-cider vinegar
• about 2 tablespoons ponzu sauce
• 1/2 cup water

I turned the induction burner to 4, covered the skillet, and cooked the dish, stirring with a silicone spatula from time to time. At first, I had to stir carefully since the skillet was quite full, but soon the veggies cooked down. 

Once the skillet had warmed up and was simmering well, I turned the burner to 225ºF for 20 minutes and left it covered and cooking, coming in a couple of times to stir and mix.

When the timer went off, I added:

• rounded 1/2 cup old fashioned rolled oats

I stirred to mix in the oats, covered the skillet, and cooked at 225ºF for 6 minutes.

It’s very tasty and checks quite a few Daily Dozen boxes. And there are a couple of meals of it remaining.

Written by Leisureguy

8 December 2022 at 6:06 pm

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