Black bean sauce gives this simple stir fry a deep flavor. (It's the same sauce used in the Asian Lettuce Wrap recipe.) I used tofu and the veggies available from my farm box, but about 6-7 cups of any combination of veggies you have on hand will work.
1/3 cup soy sauce
2 Tbsp black bean sauce
1 tsp sriracha or hot sauce (or 2 tsp if you like it spicy)
Juice of one lemon (about 2 Tbsp)
2 tsp mirin
2 tsp sesame oil
1 Tbsp honey (or other sweetener, like brown rice syrup)
2 Tbsp broth or water
One package whole-wheat linguini
4 Tbsp high heat oil, like grapeseed
1 block tofu, liquid removed by pressing in a towel or a tofu press
1 Tbsp Braggs Liquid Aminos
2 Tbsp chopped young garlic or regular garlic
1 Tbsp fresh ginger root, chopped or grated
1 kohlrabi, grated (or 2 grated carrots if kohlrabi is not available)
1 red pepper, sliced
½ bunch asparagus, cut into 1 inch pieces (about 1 cup total)
1 cup red Chinese mustard, chopped
4 cups broccoli raab (rapini) – thinner stems, leaves, and flowers all chopped and used
- Mix all sauce ingredients together. Taste and adjust seasoning as needed. Set aside.
- Meanwhile, bring a large pot of water to boil. Cook pasta according to package directions, drain, and set aside.
- Meanwhile, heat 2 Tbsp of oil in a large nonstick skillet over medium high heat. Cook tofu, stirring frequently so all sides brown, about 10 minutes. Once tofu is browned and liquid has cooked out, stir in Bragg’s. Remove tofu from skillet and set aside.
- In same skillet, add remaining 2 Tbsp oil, garlic, and ginger. Cook 1-2 minutes. Add kohlrabi and red pepper, and stir fry for 2-3 minutes. Add asparagus, Chinese mustard, and broccoli raab to skillet. Cook 5-7 more minutes, until greens have cooked down and veggies are crisp-tender.
- Add pasta, reserved tofu, and sauce to skillet and mix well.