recipes at random

Thanks to the Boston Globe Magazine for these recipes...

Tofu with shiitakes and bok choy
Serves 4

Like many stir-fry dishes, this is best served with a bowl of long-grain white or brown rice.

1 package (14 ounces) extra-firm tofu, pressed (see above)
1/4 cup soy sauce
2 tablespoons water
Pinch of sugar
2 tablespoons peanut oil
1 clove garlic, finely chopped
1 1-inch piece of ginger, peeled and finely chopped
1/2 pound shiitake mushrooms, stemmed, caps thinly sliced
1/2 pound bok choy, trimmed and thinly sliced
1/2 teaspoon salt
2 tablespoons dark sesame oil (for sprinkling)
Handful fresh pea tendrils (for garnish)

Slice the tofu in half horizontally. Cut each piece into 1-inch strips.

In a large bowl, combine the soy sauce, water, and sugar. Add the tofu, turn to coat it all over, and set the bowl aside for 10 minutes. Turn the tofu several times.

In a wok or heavy skillet, heat the peanut oil. Add the garlic and ginger and cook over medium heat, stirring, for 1 minute.

Add the mushrooms and cook, stirring occasionally, for 5 minutes or until they soften. Add the bok choy and salt. Cook, stirring often, for 1 minute.

Add the tofu and marinade and cook for 5 minutes or until the greens are tender.

Spoon the tofu mixture into 4 shallow bowls. Sprinkle with sesame oil.

Garnish with pea tendrils and serve at once.

Vegetarian ma po tofu
Serves 4

1 package (14 ounces) extra-firm tofu, pressed (see left)
2 tablespoons peanut oil
1 clove garlic, finely chopped
1 1-inch piece of ginger, peeled and finely chopped
1 tablespoon chili paste
1 cup vegetable broth, heated to boiling
1 cup frozen peas
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
1 teaspoon cornstarch mixed with 1 tablespoon water
4 scallions, finely chopped

Slice the tofu in half horizontally. Cut each piece into 1-inch cubes. Transfer to a bowl and set aside.

In a wok or heavy skillet, heat the oil. Add the tofu and cook over medium-high heat, turning gently, for 1 minute or until it firms at the edges. Remove it from the pan.

Cook the garlic and ginger and over medium heat, stirring constantly, for 30 seconds. Stir in the chili paste. Add the broth and bring to a boil. Add the tofu and cook over medium heat for 2 minutes. Add the peas, continue cooking over low heat for 3 minutes or until the peas are cooked through. Stir in the soy sauce, vinegar, and cornstarch mixture. Bring to a boil, stirring until thickened.

Spoon the mixture into 4 shallow bowls, sprinkle with scallions, and serve at once.