You might recall that we received a few delicious items in the last two week's CSA boxes:
I've almost completely given up on kohlrabi - it seems boring to me for some reason, but I'm more than happy to pass it off to my mother, so it still gets consumed. The carrots went straight into a salad, along with the greens and beets and squash.
However, that still left chard, garlic scapes, Napa cabbage and snap peas.
And that's how this recipe came to be. Like I said before, it's so simple that you can practically forget about it until you're ready to eat. A few chops, tears (or slices), and stirs later and you've got dinner. I love meals like that. And if you are cooking your rice in a rice cooker, you have to pay even less attention until you hear the *ding*.
*Note: I used the summer produce I had on hand, but this stir fry would taste good with just about any vegetable - play around, have fun, and enjoy the summer harvest!
Simple Summer Stir-Fry
oil for pan
1 package of extra firm tofu, drained and pressed and cut into 1" cubes
1/2 t. sea salt
3 strings garlic scapes, cut into 1 1/2" pieces
2 cloves garlic, chopped (optional)
1 carrot, chopped
2 c. snap peas, ends cut off
1 T. wheat-free tamari
1 T. sake (or rice vinegar)
3-5 leaves chard, torn or sliced into 2" pieces
3-5 leaves Napa cabbage, torn or sliced into 2" pieces
3. Add the chard and cabbage, stir, and cook until the leaves are wilted. Turn off heat and add tofu back to pan. Stir to combine everything and serve over rice.