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Pak Choi with Marinated Tofu - Organic Box News 10th May 2011

Mattby Matt, 6 yr, 4 m ago in Blog
Comments | Tags: pak choi, Box News, Local, greens, stir fry

We welcome the first Cornish New potatoes this week; the variety is ‘Coleen’ a tasty variety popular with organic growers. The spring cabbage is from Herefordshire, and from closer to home we have Lancashire pak choi, East Yorkshire cucumbers and in the no-potatoes boxes leeks from North Yorkshire. Larger boxes have Yorkshire asparagus. The new potatoes and the Spanish new carrots are very expensive so for a while the portions will seem a bit mean. Rising costs are likely to put some pressure on prices this year, but as this is true of conventional as well as organic agriculture it remains to be seen whether this will have a further negative effect on the organic movement. The market for organic food fell by 6% last year after a drop of 13% in 2009; a few years ago it would have seemed unthinkable that organic growers would convert back to conventional production, but the number of organic producers fell by 4% in 2010. The good news is that last year saw a tiny rise in sales through box schemes like ours, and we greatly appreciate your support in these difficult times.
 

Pak Choi with Marinated Tofu

... based on a very tasty recipe by Ching He Huang ... pak choi  id=

  • 250g tofu,
  • 2 tbsp vegetable or groundnut oil,
  • 1 bag of pak choi,
  • 1 tbsp rice wine,
  • 1 cm cube of fresh ginger thinly sliced,
  • 1 tbsp rice wine vinegar (white wine and white wine vinegar can be used as a decent substitute here),
  • ½ tsp dried chilli flakes.

For the marinade ... 

  • 1 tbsp grated ginger,
  • 2 tbsp soy sauce,
  • 1 tbsp brown sugar ...
  1. Prick the lump of tofu all over with a fork and cut into cubes.
  2. Combine the marinade ingredients in a bowl, stir in the tofu and set aside for 15 minutes.
  3. Heat half the oil in a frying pan or wok until it begins to smoke.
  4. Add the sliced ginger and stir it about for a few seconds, then add the pak choi.
  5. After 2 minutes of stir frying add a splash of water to create a little steam.
  6. Cook for a further 2 minutes, transfer to a serving dish and keep warm.
  7. Heat the remaining oil and, reserving the marinade, fry the tofu for 5- 10 minutes until brown on all sides.
  8. Now add the marinade and simmer until it thickens a little, stirring in the chilli flakes.
  9. Spoon over the pak choi and serve with boiled rice.
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