By Freya Bellin
February is a time when one must get creative with seasonal produce, much of which is some form of root vegetable. I’d been seeing daikon radish a lot lately, so I figured it would be worth checking out. Turns out that it’s pretty versatile: when raw it has the texture of jicama and the flavor of a mild radish. When cooked, as in this recipe, it becomes tender and a little sweeter. It was a really nice addition to this stir-fry and an ingredient that will definitely remain in my winter veggie arsenal.
If you cook a lot of tofu, you’ll know that it really does need to be patted dry, as the recipe instructs. The more water you can squeeze out of it, the crispier it will become when fried. That crispy tofu is a great contrast to the bok choy stems, which get soft and creamy. There’s no need for anything more complicated than the super simple sauce used in this recipe—just a bit of soy sauce to bring everything together. I served it with brown rice for some heft, but it could stand on its own too as a light tofu dinner. Recipe from The Food Matters Cookbook.