So, normally I would hop on my bike and have a nice ride to Parkdale or Byward Market while local produce is still around. But, it was one of those days..
I headed over to my local grocery Kowloon Market (Somerset @ Arthur) to pick up some things to make dinner. I wanted some tofu. However, I prepare it in such a way that even Chinese brands of ‘firm’ tofu aren’t firm enough.
I took a glance at this and some hope was renewed:
Cons: Normally, I would be a stickler for Organic Soya Beans because of the proliferation of Soya mono-crops on our precious farmland, but I decided to pick this up in pure hunger and curiosity.
Pros: This block is conveniently divided into 4 and it doesn’t seem like it’s necessary to keep it soaked in water like conventional tofu blocks. It’s yummy!
I knew my body was just CRAVING greens and Kowloon sure has a large selection. Choosing them can be tough (especially when you’re not sure how to cook half of them..) I chose this one because it’s in a lot of those ‘greens’ dishes you get a So Good.
With these I decided to make a pasta dish using some ricotta from The Red Apron.
Here’s how I made this:
There’s this great brand called Deli-Free which makes a great line of gluten-free pastas (you can pick it up at Nicastro’s (Glebe).
As enough pasta for two was boiling,
I steamed 6 ‘bunches’ of Chinese Greens (5min) separately and
sauteed one block of Fried Tofu, cubed in a medium saucepan, on medium with
1 tbsp tamari,
1 tbsp sunflower oil and
1 clove minced garlic.
add to tofu:
strained Chinese Greens, chopped and stir to absorb flavours,
add basil or herbs, pepper, etc. to taste.
Once pasta is cooked, strain and stir in with veggies.
Even add in 1 sliced roasted local beet if you got one lying around in your fridge.
Top with a glob of ricotta and 1/2 tbsp ground flax seed (for added health benefits).