Spiced pressed dry tofu- 1 piece, cut into matchsticks
1 red bell pepper, sliced into thin strips
1 bunch enoki mushrooms (the width of a regular can), separated roughly
some collard greens (I thought the bag said mustard greens when I bought it, and until i opened it.. but oh well, turned out well)
Miso paste (there's no english writing on my box, just a picture of a bowl of miso soup)
sesame seeds, sesame oil
some homemade sriracha (the fresh version of the linked recipe)
ground white pepper, fresh ground black pepper
4 cloves of garlic, 1 very small onion,
small knob (1"x1") fresh ginger, peeled and chopped finely
1. Chop garlic and onions. heat a large wok/pan on med/hi with about a tblsp of oil in it. Add garlic and onions, stir until they start to turn golden. Add ginger, stir for another minute-ish.
2. Add a handful of collard greens. Realize they're collard greens and add 1/2 cup water to the pan, and cover. Cook for ~5 minutes on med/hi still.
3. Uncover. Add the tofu, mushrooms, and peppers. dissolve some (1 1/2 tsp i think) miso into the remaining water in the pot, along with 1 tsp sriracha. Stir, add the peppers to taste.
4. Turn the stove up to med/hi/hi (from 7 to 9 on my electric crap stove), and let the water evaporate, stirring occasionally. You want the veggies to be evenly distributed on the bottom of the pan.
5. When you think the water's all gone, keep the pan on the heat- you want it to feel like the sugars in the miso are about to caramelize. Turn off the heat, leave the pan on the heat while you get a drink, plate... let the miso caramelize just a little.
6. Move stir fry mix to plate, sprinkly liberally with sesame seeds, drizzle very lightly with toasted sesame oil.
I think: it was good, although I wish I had a wok so the tofu would have crisped up a little.
-Giraffe
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