Is it a salad?  Is it a stir-fry?  Who can say, in these challenging pre-Olympian days?  Alls I know is, it’s good, and it’s not expensive.

You will need:

1 bunch coriander, washed and de-stemmed

om nom nom nom nom

1 block extra firm tofu cut into 1 cm cubes [w00t metric system]
1 red pepper in 1 cm dice [I'm-a roll with it]
1 bunch bok choy, sliced
2 tbsp rice vinegar
2 tbsp Bragg’s [Tamari would work but might be a bit oppressive]
1 tsp chili garlic sauce
1 packet broad rice noodles, soaked in boiling water, rinsed and set aside
1 tbsp canola oil
1 tbsp dark sesame oil
Sesame seeds

In a blender, purée half of the bunch of coriander with the rice vinegar, Bragg’s, and chili-garlic sauce.  A bit of water can help it “flow” a bit better.  In a bowl or Tupperware, pour this blended mixture over the tofu cubes and set aside.

In a wok or stir-fry pan, heat the canola oil over medium-high.  Sauté the red pepper and the substantial parts of the bok choy for a couple of minutes.  Throw in the rice noodles, tofu cubes and dressing.  Stir thoroughly.  Add the thin parts of the bok choy leaves and the rest of the coriander, coarsely chopped [you can keep some aside for garnish or if you're all coriandered-out; my feelings on this fine herb are well known].  Keep stirring until the leaves are wilted and the mixture is heated through.  Toss with dark sesame oil.  You can serve now with sesame seeds on top or set it aside to cool and it’ll be most excellent the next day.  Also.

Tastes best when you watch it with the football episode of Glee.

2 Comments »

October 22nd, 2009 Sabine Says:

Bragg’s = Apple Cider vinegar?

October 24th, 2009 einajs Says:

Hi Sabine! No, Bragg’s is more like soy sauce. I know the same company does make vinegar but it’s the “liquid aminos” you’re looking for. happy noodling…

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