01 August 2011

Buckwheat Scallion Pancake and Miso Stir Fry

I've, roughly, made this exact meal before, but that won't stop me from making it again. I changed up some ratios a bit, and swapped out many of the ingredients in the stir fry. Still, a quick meal with a sauce that doesn't quite come together, ever. One of these days I may need to make a sauce all proper-like, with a boil and reduce with cornstarch by itself before tossing it onto the stir fry proper. However, due to the liquid nature of the sauce I made I did get a very nice texture to my tofu. I used high-protein firm tofu, browned on all sides in oil. It then sat it liquid and, roughly, steamed. The outside was very firm and tough, but the inside was almost spongy; I think there is promise in the fry-->steam/boil method.
Miso Tofu Stir Fry
Serves 2
12 oz high-protein firm tofu, cubed
enough bok choi for two
1 large heirloom tomato
1 red pepper, diced
1 tbsp soy sauce
2 tbsp red miso paste
1 tsp oil
6 tbsp hot water
1 sprig green onion, chopped
spicy seasoning of your choice

In a large frying pan over medium high, heat some oil. Toss in the cubed tofu and brown it on all sides. While browning, combine the oil, soy sauce, miso paste, hot water, green onion, and spicy thing in a bowl and mix until the miso has dissolved. Once the tofu has browned on all sides, add the pepper and bok choi to the pan, reduce heat to medium low, and cook for a minute or two before adding the sauce and the tomato, chopped into a few pieces. Cook for ten more minutes, stirring intermittently. The tomato should disintegrate somewhat in the sauce; you can try adding flour or corn starch to thicken it up.
Buckwheat Scallion Cakes
Serves 2
2 tbsp buckwheat flour
6 tbsp all-purpose flour
1/4 cup hot water (boiling if you want)
2 tsp ground ginger
3 springs green onion, diced

Combine all the ingredients in a bowl and mix with a spoon for a few minutes. Knead gently a few times, then let rest, covered, for thirty minutes. After letting it rest, form into 2-3 cakes and cook each in a bit of oil over medium-high.

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