Mah Poh Tofu + Steamed Broccolini

Although I made this for dinner back in Feburary, I just made it again for Shabbat dinner last week. So.

This recipe comes from Mark Bittman's How to Cook Everything Vegetarian. Bittman swaps crisply browned tempeh crumbles for the traditional pork. The dish is saucy, savory, and perfectly complemented by steamed brown jasmine rice and a simply steamed green. Below is the broccolini that came in my farm box back in February; last week I had baby bok choy.

Stir Fried Bok Choy and Tofu

adapted from Melissa Clark, in Bon Appétit, December 2010.

Stir Fried Bok Choy with Tofu

This month’s issue of Bon Appétit has a lovely little collection of recipes that feature greens. Since my latest box from Full Circle Farms’ subscription program (LINK) contained several heads of beautiful baby bok choy, I was happy to see a recipe for “Stir-Fried Bok Choy and Mizuna with Tofu”.