Hot Sauce

Last night Zach made a dinner that was thoroughly delicious. It was a spicy stir fry with bok choy, tofu, ginger, black beans, and chili-garlic hot sauce. Normally, I can't handle food that is very spicy, but this was perfect; right at my edge but not over it. By the way, the hot sauce he used in this recipe is similar to Sriracha, which you may have seen before (bright sauce with a green lid and a rooster on the front of the bottle ). Sriracha and similar hot sauces have a devoted following, probably because they are such a convenient and easy way to add spice and flavor to many dishes. In fact, Bon Appetit even has a slideshow called 25 Ways to Use Sriracha, where they suggest adding it to all kinds of dishes and condiments. I especially like adding a little hot sauce to pho on days when I'm feeling cold and need to warm up quickly.

The recipe Zach made last night comes from Vegetarian Times and I've included it below. Simple, spicy, and delicious!

Stir-Fried Bok Choy with Tofu and Black Beans

Serves 4

This stir-fry is usually made with super-salty fermented black beans. We’ve substituted plain black beans to give the dish body without the extra sodium.

1 16-oz. pkg. firm tofu, drained

2 Tbs. hulled sesame seeds

4 tsp. toasted sesame oil, divided

1 ½ lb. bok choy (large or baby), chopped (9 cups)

2 Tbs. minced fresh ginger

3 cloves garlic, minced (1 Tbs.)

½ cup cooked black beans

2 Tbs. low-sodium tamari

2 tsp. dark brown sugar

1 tsp. chile-garlic sauce

1. Place tofu between 2 cutting boards; tip boards over sink edge to let excess liquid drain off 30 minutes. Cut tofu into bite-size cubes, and roll cubes in sesame seeds in bowl.

2. Heat 2 tsp. sesame oil in nonstick skillet over medium-high heat. Add tofu, and cook 10 minutes, or until golden brown, turning occasionally. Set aside.

3. Heat remaining 2 tsp. oil in wok or large skillet over high heat. Add bok choy; stir-fry 4 minutes. Add ginger, garlic, and black beans; stir-fry 2 minutes more. Stir in tamari, brown sugar, and chile-garlic sauce. Fold in tofu.

January/February 2013 p.82