Sometimes it's better to be lucky than good. Last week's nseasonable snow and cold led to a few days of, um, hearty meals (French onion soup soup, with this stock and homemade Reubens) which led to an inclination for something healthier. Not sure how it happened, but it went down like this:
Sushi rice in rice cooker.
Rinse and chop big bunch of mustard greens.
Mustard greens in big skillet with a little bit of peanut oil.
Peel and slice three carrots on the diagonal, about 3/8" thick.
Cube a thing of extra firm tofu.
2/3 cup of gochujang in a bowl + a splash of sesame oil, thinned with ginger ale to a thick, but pourable consistency. About 50/50.
When the mustard greens are knocked down, pour in most of the gochujang mixture. Add tofu and cook until tofu is heated through. Add carrots and just barely cook. What's in the skillet should be pretty soupy.
Serve over rice.
I was happy with how this worked out, and realized only as I served it that it was a rare vegan dish. If you are in the giving up frame of mind these days, you could do worse than this for a Friday dinner.
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