Wednesday, June 25, 2014

Vegetable Ma-Po Tofu

 Vegetable Ma-Po Tofu
I got home from the work out, famished and dehydrated.  A glance at the frig found a bowl of nutrient dense uncooked, chopped mixed greens like kale, dandelion, chard and collards, extra from the udon prep the night before.  Add a half container of firm tofu in water with the veggie bin staples of scallions and ginger to the garlic in the counter ceramic and I started to see a dish emerging.  With bottles of soy, oyster sauce and spicy chili bean paste on hand Vegetable Ma-Po Tofu  was born.  The combination had so much flavor I used only one half table spoon of oyster sauce and shook it with a half a cup of vegetable stock before I stirred it in to finish, but water offers an alternative to stock.  You can see in the pic the chili paste before the final stir.  No salt or pepper needed. With the utility wok the whole thing from frig to fast stir fry took only 10 minutes to a bowl .  Clean up was only an easy minute or two.  Oh happy meal....from The Vegetable Alchemist