1 square firm tofu, sliced thinly
1 bunch asparagus, cut into 1-2 inch pieces
1/2 head garlic, finely chopped
soy sauce or oyster sauce
chopped chives or scallions
Saute garlic until brown. Sear tofu on both sides until brown and set aside. Stirfry asparagus in soy sauce or oyster sauce to taste until almost cooked. Return tofu into the pan and sprinkle with chives or scallions. Serve with rice or grain. Mangia!
The problem with making Sesame Shortribs is that the sauce turns out so rich and tasty that you can’t just throw it out even if all the meat is gone. Today I tried to make the little leftover meat a topping for vermicelli along with the sauce. I also sauteed some baby bokchoy as a side and to add color to the dish.
The Sesame Shortribs recipe is here, while the sauteed bokchoy recipe is below:
Sauteed Bokchoy
8-10 bunches baby bokchoy
or
1 big bunch regular bokchoy
1/2 small white onion
1 tsp fish sauce
1/2 cup water
Saute onions in olive oil until transparent. Add fish sauce, bokchoy and water and cover until cooked, stirring occasionally for even cooking.
Serve hot.
