There is a well-known, long-standing Jewish affection for Chinese food, especially on Christmas. If the weather is lousy or there isn’t a great Chinese restaurant near you, make your own! Last year our friend Lixiang Fu taught us how to make Ma Po Tofu and it’s now one of my husband’s top ten favorite dinners, and Ira makes it almost weekly! Of course, Li doesn’t measure anything, so this is my adaption of her delicious dish. Kohlrabi has become my new favorite stir-fry vegetable; it’s slightly sweet and crunchy. If you can’t find it, just use all brussels sprouts. Everything can be made in the time it takes to cook the rice.
Stir-fried Brussels Sprouts and Kohlrabi
- 1 lb. brussels sprouts, halved or quartered depending on size, OR 1/2 1b. sprouts and 1/2 pound kohlrabi, peeled and cut into thick matchsticks
- 2 TBS peanut oil
- 1 – 1 1/2” piece fresh ginger, bark removed, finely chopped
- 1 large garlic clove, chopped
- sea salt
Heat a wok over medium-high heat.
Add the oil and give the wok a swirl; add the ginger and garlic and stir-fry.
Just when they are fragrant add the vegetables and stir-fry until the sprouts are bright green and a little charred in some places.
Sprinkle with sea salt, pour onto a serving dish and wipe the wok clean with a paper towel for the next dish.
Ma Po Tofu
- 14 oz. firm tofu, drained, cut into 3/4” cubes
- 2 large garlic cloves, thinly sliced
- 1/2 bunch scallions, chopped
- 2 TBS peanut oil
- 1 1/2 – 2 TBS low-sodium soy sauce
- 1 heaping tsp. black bean garlic sauce
- 1/2 tsp. chili-garlic sauce
- 1 tsp cornstarch dissolved in 2 TBS water
As with all stir-fries, have everything at the ready before you start. Heat a wok over medium-high heat.
Add the oil, swirl it around, then add the garlic and scallions.
Stir-fry for a minute, then add the tofu. Stir-fry another minute or so, then add the soy sauce, black bean garlic sauce and chili-garlic sauce. Stir-fry for another minute or so, then add the cornstarch and water. Stir-fry for another minute and, presto, dinner is ready!