Saturday, February 20, 2010

a new green thing: tatsoi!






I have now twice cooked a very easy and delicious Asian inspired dish; Gingery sauteed tatsoi with chicken and peppers. 95% of the recipe is from

http://www.jahscreation.com (an organic farm in New Jersey, I randomly found the recipe while desperately googling "tatsoi" for recipes!).

For those of you who don't know (I sure didn't know!), Tatsoi is also called "spinach mustard" or "spoon mustard" and was originally grown for it's greens in Asia. It has small leaves, so you need lots of plants to make a lot of cooked greens. I thought it tasted delicious and pared quite well with the sauce. I cooked chicken with them instead of tofu and marinated the chicken in the sauce for 30 minutes before cooking it. I also used kale the second time, instead of tatsoi, cabbage, swiss chard, or spinach could work too if you can't find tatsoi. I also added green pepper for a veggie with some crunch. Here is the recipe.

Gingery Sauteed Tatsoi with tofu steaks (or chicken!)
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.



This dish serves 2 is great with rice on the side! :)

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