Recipes from the Farm

Stir-Fried Tofu with Bok Choy, Shitake Mushrooms and Snow Peas

Ingredients:
2 tablespoons vegetable oil
¾ lb fresh shitake mushrooms, stems discarded and caps quartered
½ lb Hana Fresh baby bok choy, trimmed, leaves separated and cut cross wise into 1-inch-thick pieces
1/3 cup snow peas, trimmed
1 tablespoon finely chopped garlic
1 package (14oz) firm tofu, pat dry and cut crosswise into eight ¼-inch-thick slices
3 tablespoons sweet teriyaki marinade or sauce

Directions:
Heat 1-tablespoon oil in a large non-stick wok or skillet over moderately high heat until hot but not smoking. Add mushrooms and sauté, stirring, until golden brown, about 6 minutes. Transfer to a bowl.

Add ½ tablespoon oil, the bok choy, snow peas and garlic to skillet; sauté until crisp tender, about 3 minutes. Transfer to bowl.
Pat tofu slices dry and season with salt and pepper. Heat remaining ½-tablespoon oil skillet. Add tofu and cook, turning once, until golden brown, about 5 minutes.
Add 1-tablespoon teriyaki and cook tofu, gently stirring, 30 seconds. Transfer tofu with sauce to plate.

Return vegetable to skillet; add remaining 2 tablespoons teriyaki and cook, stirring, 1 minute. Serve hot, alternately stacking tofu with vegetable mixture.

Hana Fresh Haricot Vert Bean Salad with Vinaigrette Dressing

Ingredients:
1/2 lb Hana Fresh haricot verte green beans; cut julienne
1/2 lb Hana Fresh Royal Burgundy beans; cut julienne
1/2 lb Hana Fresh Juliet tomatoes; cut in halves
1 small red onion; thinly sliced

Dressing:
1/2 teaspoon dried Hana Fresh basil
1/2 teaspoon dried Hana Fresh oregano
1 garlic clove; minced
1/3 cup white wine vinegar
2/3 cup extra virgin olive oil
2 tsp Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper

Directions:
Mix first 4 ingredients in a large salad bowl. In a medium-sized bowl, mix together all the dressing ingredients. Add dressing mixture to salad and toss.

Hana Fresh Lemongrass Tofu

Ingredients:
2 lemongrass stalks
1 teaspoon vegetable oil
1/2 cup onion, sliced
2 shallots, thinly sliced
1 teaspoon garlic, minced
12 oz firm or extra-firm tofu, cubed and drained on paper towels
1-1/2 tablespoon Nuoc Mam (Vietnamese fish sauce)
2 teaspoon chili pepper flakes
2 teaspoon sugar

Directions:
Remove tough outer layer of lemongrass and upper two-thirds of stalk. Crush with a meat mallet or dull side of heavy knife or cleaver. Heat oil in a non-stick pan over medium-high heat; add onions, shallots and garlic, and stir-fry about 1 minute. Reduce heat to medium and add lemongrass, tofu, Nuoc Mam, chili pepper flakes and sugar. Cook and stir until onion is crisp-tender. Remove large pieces of lemongrass and discard. Makes 4 servings.