The only veggies left from this week's CSA share were mustard greens and three spring onions, so . . . that's what we used for dinner! Spring onions and scallions are very similar; the long green part tastes basically the same, but the spring onion has a much bulbier bulb at the bottom -- much more like an onion than the white part of a scallion. The long green part of the spring onion was used to make scallion pancakes, while I saved the onion-y bulbs for use with the mustard greens in the tofu stirfry.
When I'm cooking, I tend to just eyeball recipes -- not exactly helpful for sharing with others -- but I have a reasonable guess as to quantities. If nothing else, the
relative amounts are true. In the future, I really should try measuring things out if I am going to be writing it down! For now, this is what I have.
Spicy Tofu with Mustard Greens- 1 pound of tofu
- 6 tbsp peanut oil
- 3 tbsp tamari
- a splash of apple cider vinegar
- a splash of lime juice
- 2 tsp chinese five spice
- 2 tbsp red pepper flakes
- 1 bunch of mustard greens
- 3 spring onion bulbs
After pressing the tofu for at least half an hour, combine the peanut oil through the red pepper flakes in a bowl and allow the tofu to soak up the sauce-y goodness. The red pepper flakes will make the tofu spicy, so feel free to use more or less as desired. I like to use the container the tofu comes in for mixing up marinades, since it is exactly the right size -- and it gives the plastic carton another use before it heads to recycle land.
While the tofu is soaking, chop up the greens and the onions. After allowing the tofu to marinade for at least twenty minutes on each side (flipping the tofu makes sure that the top and bottom both get coated well), slice it into chunks for pan frying (and if you slice the tofu while it is still soaking, it allows the marinade to seep into the tofu even more). The leftover marinade can go right in the pan, and begin by sauteeing the onions in the mixture. Add the tofu next, flipping it to make sure it gets brown and a little crispy on both sides. Add the mustard greens last, as they don't need too much time before they are well-cooked.
Scallion Pancake - 1 cup of flour
- 1/2 cup hot water
- 3 scallions or spring onions (excluding the bulbs), chopped
- peanut oil (or olive oil)
- salt
Put flour in a bowl, then slowly add the water in a steady stream. Continue to mix the flour and water while the water is being added, until it forms a ball of dough. Cover with a damp cloth and allow to sit for about thirty minutes.
Roll out the dough onto a floured surface, then brush with a small amount of oil. Cover the dough evenly with the scallions, then sprinkle a bit of salt over the entire thing. Carefully roll up the dough and scallions into a long cylinder. Once you have rolled it into a snake, tightly coil the roll like a cinnamon bun. This coil can now be rolled out into a fairly flat pancake. The pancake should be fried lightly on both sides, until each side is a golden brown; this takes about five minutes per side.
