Monday, May 20 Stir-Fry with Tofu and Spring Rolls Rating: 4

One of the items in our CSA box was a big, giant head of bok choy. I took one look at that and said STIR FRY! Oh come on, what else would you do with it? (Seriously, if you have ideas, I’d love to hear them – we have another head coming this Wednesday.) I made the marinade in the morning (yes, I was late to work – I meant to do it the night before) and let the tofu sit all day. This time I used super-firm so it didn’t need to be pressed. The marinade I usually make is based on the Asian Tofu recipe in Veganomicon. Our stir-fries aren’t really all that creative – the usual suspects of broccoli, carrots, bell peppers, green onions and this time, bok choy. And radishes. I know, weird, but I had some from the CSA and had no idea what to do with them, since neither of us really like them all that much. I learned something about them this week – they get squishy in the fridge, and they’re not that great in a stir fry. I read that they get milder if they’re cooked, which was why I tried it. Anyway, I don’t really advise it. Then again, I don’t like radishes. Oh well. The next time we get some in our box, I’ll give them to someone who likes them. Enough about the radishes. I cooked the tofu in the wok with some coconut oil so it got nice and crispy and then set it aside.  I like to use the leftover tofu marinade as a stir fry sauce, so as the veggies cooked, I spooned small amounts of it in with them. Seth is usually in charge of stir-frying because he’s a LOT better at it than I am. But this time he was a little late getting home, so I went ahead and did it. He would’ve done a better job, but this time was an improvement over how mine usually turn out. We served it over basmati rice and with some Ling Ling brand spring rolls. And stuff to dip them in. And Sriracha.