Episode 13: Five-Spice Tofu with Braised Tatsoi

Tonight's dinner: Five-spice tofu with braised tatsoi. Ingredients:

• 1 Tbsp neutral oil (canola, peanut or grapeseed) for stir-frying.
• 1 Tbsp minced fresh ginger.
• 12 oz. package of five-spice tofu, cut into thin slices (available at Hong Kong Market)
• 1 package (5 ounces, maybe?) of tatsoi
• 1 tsp good-quality light soy sauce (I like the Pearl River Bridge brand, for a good balance of price and quality--also available at Hong Kong Market)
• 2 Tbsp low-sodium broth (pork, chicken, vegetable or black bean--I used chicken)
• 1/2 tsp sesame oil

The tatsoi came from the Portland Winter Market. The tofu, soy sauce and sesame oil all came from the Hong Kong Market. In Flushing my fridge and pantry were overflowing with condiments, seasonings and pickled vegetables of Chinese, Korean, and Southeast Asian provenance. I'm sensing that I'll be going on a Chinese kick soon, so I will be gradually rebuilding some of that abundance. There's another market on Congress Street, Sun Market, closer to the Arts District, that I intend to check out--it has Korean as well as Chinese writing on its advertising, and so may be the place to get gochujang, dwenjang and kimchi. And I've driven by a few places with Khmer writing on their awnings as well.

As for cooking it: Heat wok or large non-stick pan on medium-high to high heat. Add oil when the pan is hot. When the oil shimmers, add the ginger. In five seconds, add the tofu. When the tofu has browned slightly but before the ginger burns (if your heat is high enough, this should only take 15 seconds), add the tatsoi, soy sauce and broth in quick succession. Cook, stirring, until the tatsoi is crisp-tender (2-3 minutes at the most). Remove from heat and add the sesame oil. Serve with rice.