Enter the Memphis Farmers Market on an early Saturday morning, and the suspended wooden “handmade pasta” sign will inevitably catch your eye.
Got plans Saturday? Look no further for your guide to a lively lunch spread for the Cinco de Mayo holiday. Reflective of summer's bold yet reawakening entry, the color palette and fresh menu provide the perfect excuse to sit back, sip a white sangria margarita, and enjoy a sunny weekend surrounded by great company and excellent ambiance.
Makes 2 servings
1 bag frozen cauliflower (Whole Foods brand is fantastic!)
1 package extra-firm tofu
2 heads baby bok choy
6 shiitake mushrooms, sliced
1 cup snow peas
2 tablespoons vegetable or neutral oil
3 tablespoons corn starch
2 teaspoons toasted sesame oil
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
1/4 cup vegetable broth
1. Remove tofu from packaging and wrap in a dish cloth. Place a heavy-top pan or cast iron on top of wrapped tofu to allow excess water to drain, about 15 minutes. Pat tofu dry and cube. Add tofu to mixing bowl and carefully toss with 1 teaspoon sesame oil, 1 tablespoon soy sauce, and 1 tablespoon rice wine vinegar. Then, sprinkle 1 tablespoon of corn starch at a time and toss until dissolved. Repeat with remaining 2 tablespoons. The consistency will appear gummy.
2. Heat 1 tablespoon neutral oil over medium-high heat. Add tofu in a single layer and cook, untouched, until tofu easily separates from pan surface. If the tofu resists/sticks, it still needs to cook! Flip and continue to cook until all sides are crispy and browned. Transfer tofu to cooling rack and immediately sprinkle with sea salt.
3. Meanwhile, reduce heat to medium and add another tablespoon oil. Add shiitakes and stir for 1 minute; then add bok choy and snow peas. After 2 minutes of sauteeing, add vegetable broth and 1 tablespoon soy sauce. Cover with lid and reduce to a simmer. Steam until bok choy is cooked through and snow peas are bright green.
4. Steam cauliflower rice in microwave according to instructions. Add sea salt, to taste, and 1 teaspoon sesame oil Mix and divide among two bowls. Top with stir fried vegetables and cubed tofu. Serve with sriracha and soy sauce.