There have been a few tofu experiments since the January day when Peter Berley opened my eyes to the world of homemade tofu. Here's a batch, served up in a kombu dashi broth with sesame baby bok choy and scallions. I may get a bit too specific about how to properly use your frying pan in this week's Earth Eats post, but you will not regret the process when you are digging into these delicately seasoned, crisp, wilted delights. Find the sesame garlic bok choy recipe here- http://indianapublicmedia.org/eartheats/custom-stirfried-baby-bok-choy/
Enjoy,
NRG
