Tat soi! G'bless you!
Hello. my amateur vegans! I know it has been a dreadfully long time since my last post. I don't even really have a good reason.. just life, y'know. I kind of found myself checking out in general for a little bit there. It happens. Sometimes you just need to unplug for a bit.
Anyways! Life is good! We have been delighted with our CSA (Community Supported Agriculture) deliveries each week. OK, so once or twice when Joe asked me what I wanted for dinner, I impulsively shouted, "NOT vegetables!" ha! Overall though, it's been awesome. I will be so sad when it's over. I've tried new fruits (so I never had an apricot before, so what?!), new greens (like this post), and new recipes (again, this post). Plus, the quality of the food has just been downright delicious. Who knew a little 'ol thing like pesticides actually altered the flavor?
So what I have for you today is a recipe we found while determining what in the world tat soi is! This happy little leafy green is positively one of my favorite things to come out of our CSA so far this year. Well, maybe not the tat soi specifically, but this dish. Loved it. All the credit goes to Joe for finding the recipe at Food Blogga (great blog, btw! Check it out!). The dish feels gourmet even though it's really pretty simple.
So you're still all like, "what is tat soi, yo?" Well! Let me tell you. Actually, let Susan at Food Blogga tell you: "Tat soi tastes like a milder version of mustard greens and has a texture similar to bok choy. It's low in calories yet high in minerals, vitamins, and health-promoting antioxidants." Thanks, Susan! It's very tasty sauteed, and I highly recommend this recipe. It's definitely guest-worthy, and as much as I enjoyed the tat soi, I'm looking forward to sauteeing up the mustard greens we got in our CSA this past Friday!
I tell ya, sometimes being vegan is just so satisfying. :o)
and p.s. We served ours over some jasmine rice. yum.
Sauteed Tat soi with Gingered Tofu Steaks
2 tablespoons soy sauce
1/4 teaspoon rice vinegar
2 teaspoons brown sugar
2 teaspoons lime juice
2 teaspoons minced fresh ginger
1/4 teaspoon cayenne pepper
6 ounces extra firm tofu, cut into "steaks"
1 tablespoon sesame oil, divided
2 small bunches of tat-soi
1-2 teaspoons toasted sesame seeds
In a small bowl whisk all ingredients from soy sauce through cayenne pepper.
In a large skillet over medium high heat, add 2 teaspoons sesame oil. Add tofu steaks; cook for 5-7 minutes per side, or until golden brown. Remove from skillet. Add remaining 1 teaspoon sesame oil to skillet; add tat soi; once wilted, add sauce. Reduce heat to medium-low, and cook just until sauce slightly thickens.
Divide greens on plates. Top with half of the tofu. Drizzle with remaining sauce, and sprinkle with sesame seeds. Serve immediately.