Gingery Sauteed Tat Soi with Tofu Steaks

4 Servings, Prep/Cook Time: 20 min.

Ingredients:

2 tbsp soy sauce

¼ tsp rice vinegar

2 tsp brown sugar

2 tsp lime juice

2 tsp minced fresh ginger

¼ tsp cayenne pepper

6 oz fresh firm tofu cut into “steaks”

1 tbsp sesame oil, divided

2 small bunches tat soi (can also include flowers)

1-2 tsp toasted sesame seeds

Instructions:

In a small bowl whisk together all ingredients from soy sauce to cayenne pepper In a large skillet over medium heat, add 2 teaspoons sesame oil. Add tofu steaks and cook for 5-7 minutes per side or until golden brown. Remove from skillet. Add remaining 1 tsp sesame oil to skillet; add tat soi; once wilted add sauce. Reduce heat to medium-low and cook just until sauce slightly thickens. Divide greens on plates. Top with half of the tofu. Drizzle with remaining sauce and sprinkle with sesame seeds.

Source:

http://foodblogga.blogspot.com/2009

/05/what-is-tat-soi.html

 

Brown Butter Pasta with Tatsoi

Serves 2
Your pasta of choice, preferably curved or with ridges
1/2 stick unsalted butter
Salt and pepper
Leaves of 2 to 3 bunches of tatsoi, rinsed
1/2 cup chopped sage
Freshly grated parmesan
Lemon wedges, optional
Cook pasta to al dente in salted water.
When pasta almost done done, melt butter in a skillet. Swirl the butter in the pan as it foams. (At this point, remove pasta from the heat and drain well in a colander.) When butter begins to brown, toss in pasta and mix to coat with butter. Salt and pepper to taste. Add tatsoi and sage and cook until slightly wilted, about 1 to 2 minutes. Plate and serve immediately with grated parmesan and lemon wedges on the side.
Source: http://backyardfarming.blogspot.com/2008/06/marisas-csa-week-2.html