Pak Choi with Spring Garlic and Tofu

Something else to do with tofu, and the contents of your veggie delivery box.

Pak choi, known as bok choy in the United States, is a member of the cabbage family. It's used in Korean kimchee, but it's also great in stir fries—it cooks in five minutes. I've also made Asian soup with pak choi, which is a common find in veg boxes during the early spring.

Another common ingredient around farmers' markets this time of year is fresh spring garlic, garlic which hasn't yet dried to its bulb form. It's crisper than regular garlic, and not as strong flavored, so you can use even more!

Like all members of the cabbage family, pak choi is loaded with healthy vitamins and anti-oxidents. It's related to the turnip, so you might notice a faint turnip green taste to the leaves.

With sesame oil, plenty of ginger and fresh spring garlic, pak choi takes on an exotic flavor. Serve with sticky brown rice (the shorter grains, not basmati) for maximum dining pleasure.

Pak Choi with Spring Garlic and Tofu

1/2 lb (250 kg) tofu, cubed into 1/2 inch pieces
2 tablespoons vegetable oil
2 teaspoons sesame oil
1-inch of a knob of ginger, minced
4 or 5 fresh garlic cloves, sliced
1 large head of pak choi, or 2 small heads, trimmed and sliced
1 tablespoon sesame seeds
soy sauce

Heat the vegetable oil and stir fry tofu until it starts to brown. Add the sesame oil, ginger, garlic, and pak choi,. Stir fry for 5 minutes, then add the sesame seeds and soy sauce. Toss to distribute the sesame seeds, and remove from heat.

Serve with sticky brown rice.