I am starting a new series on the blog this summer! Every Tuesday I'll be sharing what I received in my CSA and give a recipe to go along with the fresh produce. I did the same thing last year on Wednesdays and it was a big success. This year we bought our CSA from a different farm, Back Bone Food Farm. The farm is in Oakland, Maryland and is run by our friends Max and Katharine Dubansky.
For the first week of the CSA we were told it was going to be a lighter week because it's the beginning of the growing season. Here is western Maryland it stays cold until the beginning of May and often times it's hard to plant before Memorial Day because of frost. In our share we received one bag of their salad mix (which is amazing!), two heads of lettuce, bok choy, and a tomato plant.
The tomato plant immediately got planted in my vegetable garden. I'm not sure what type of tomatoes it'll be spawning, but I can't wait! The salad mix we used for taco salads and chicken strips salads which were two easy weekend lunches. Then there was the bok choy. I'm not all that familiar with bok choy and when I looked for recipes many of them were stir fry recipes. You can mix it with beef, chicken, or tofu. I chose tofu so it could be one of our meatless meals for the week.
I added in broccoli, red peppers, mushrooms, onions, and fresh garlic. The sauce is made with soy sauce, rice vinegar, red pepper, and molasses. I've never made a stir fry with molasses before but it simply takes the place of sugar or honey and gives the sauce a mellow sweetness. The result was a lovely and brightly colored stir fry dish that tasted delicious.
- 1 block extra firm tofu
- 1 Tablespoon olive oil
- ½ onion, thinly sliced
- 2 c. broccoli florets
- 1 red pepper, seeded and thinly sliced
- ½ c. sliced mushrooms
- 4 garlic cloves, minced
- 1 large bok choy, cut crosswise into small pieces
- ¼ c. lite soy sauce
- 2 Tablespoons cornstarch
- 1 Tablespoon white wine
- 2 teaspoons sesame oil
- 1 Tablespoon rice vinegar
- 1 teaspoon molasses
- ½ teaspoon red pepper flakes
- 1 teaspoon ginger, minced
- Cut the tofu into 5 slices, then cut each one in half. Cut each rectangle diagonally into triangles.
- Spray a large skillet with cooking spray. Heat skillet over medium heat and add the tofu to the pan. Cook for 4-5 minutes per side or until it starts to brown.
- Add olive oil to the pan along with onions, broccoli, red pepper, mushrooms, and garlic. Stir fry for 5 minutes.
- Add the bok choy to the skillet and cook for 3-4 minutes.
- In a small bowl combine the soy sauce, cornstarch, white wine, sesame oil, rice vinegar, molasses, red pepper flakes, and ginger. Mix well then pour over top of the tofu and vegetables. Stir to coat with the sauce.
- Heat for 2 minutes. Remove from heat and serve over rice.
Source: Adapted from Divine Healthy Food