What is Tat Soi?

I first tasted tat soi about three years ago at the Santa Monica farmers' market. I was intrigued by its name and uniquely attractive appearance -- little bouquets of lush, dark green, spoon shaped leaves. When I asked the farmer what it tasted like, he pinched off a leaf, handed it to me, and said, "It's pretty strong. But here, try it for yourself." I took a small bite of the firm yet soft leaves and was struck by its sharp, spicy flavor that tickled my nose and tingled my palate. I said, "I'll take two bunches." I have been an ardent fan ever since.

Tat soi is a well loved Asian green that goes by many names including flat cabbage, rosette bok choy, and spoon cabbage. It's a member of the brassica family which includes broccoli, Brussels sprouts, collards, and kale.

What does tat soi taste like? Tat soi tastes like a milder version of mustard greens and has a texture similar to bok choy. It's low in calories yet high in minerals, vitamins, and health-promoting antioxidants.

How do you cook with tat soi? Tat soi is most often eaten raw in salads. It's delicious in soups, or cooked (sauteed, boiled, or steamed) and served as an accompaniment to seafood, chicken, or tofu.

Where can you buy tat soi? Though tat soi is widely available at many California farmers' markets, you don't have to live in the Golden State to enjoy it. It's available at Asian markets; with its rising popularity over the last few years, many organic and specialty markets have begun carrying it as well.



This simple recipe features sauteed tat soi that is bathed in a tangy, spicy ginger sauce and paired with tofu, though grilled white fish or sauteed shrimp work well too. It's delicious served atop jasmine rice.

Gingery Sauteed Tat-Soi with Tofu Steaks
Serves 2
Print recipe only here.

2 tablespoons soy sauce
1/4 teaspoon rice vinegar
2 teaspoons brown sugar
2 teaspoons lime juice
2 teaspoons minced fresh ginger
1/4 teaspoon cayenne pepper
6 ounces extra firm tofu, cut into "steaks"
1 tablespoon sesame oil, divided
2 small bunches of tat-soi
1-2 teaspoons toasted sesame seeds

In a small bowl whisk all ingredients from soy sauce through cayenne pepper.

In a large skillet over medium high heat, add 2 teaspoons sesame oil. Add tofu steaks; cook for 5-7 minutes per side, or until golden brown. Remove from skillet. Add remaining 1 teaspoon sesame oil to skillet; add tat soi; once wilted, add sauce. Reduce heat to medium-low, and cook just until sauce slightly thickens.

Divide greens on plates. Top with half of the tofu. Drizzle with remaining sauce, and sprinkle with sesame seeds. Serve immediately.


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Healthy Tofu and Vegetables with a Honey-Orange-Ginger Glaze




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Orange Blossom Paradise

I don't know if paradise exists, but I do know that if it does, then it smells like orange blossoms.

Orange blossoms, like lemon blossoms, have a unique, ethereal scent: it's intoxicatingly sweet like the smell of a newborn babe and clean and fresh like a crisp spring day. It's feminine. Romantic. Beautiful. It's paradise.

Many parts of Southern California are currently ripe with the fragrance of orange blossoms; equally exciting is the fruit itself. Right now navel, Valencia, and blood oranges are widely available. So if you find yourself in Southern California any time between now and June, hop in a car and explore some back country roads where you'll find orange, lemon, and grapefruit groves alongside avocado groves and strawberry farms. The last couple of weekends Jeff and I have visited numerous San Diego regions that are bursting with deliciously ripe fruit trees.



Since I got shooed away by a grumpy farm worker at this gorgeous grove on the way to Idyllwild, I couldn't get an up-close shot of the blossoms. So I'd recommend gazing at this beauty on Flickr.

Although oranges are wonderful eaten plain out of hand, they are remarkably versatile. I love them in salads, salsas, smoothies, muffins, and cakes.

Today I'm sharing one of my favorite meals: stir-fried tofu, asparagus, sugar snap peas, and orange slices bathed in a honey-orange-ginger glaze on brown rice. It's one of those "healthy" dishes -- high in vitamins A and C, fiber, and protein-- that tastes so good, you forget it's good for you. Paradise.



Healthy Tofu and Vegetables with a Honey-Orange-Ginger Glaze
Makes 2 main or 4 side servings
Print recipe only here.

Tofu and Vegetables:
2 teaspoons sesame oil
12 ounces extra firm tofu, cut into 1-inch squares
1 cup sugar snap peas
1 cup asparagus spears, cut into 1-inch slices on the diagonal

Glaze:
3 tablespoons orange juice
2 tablespoons low-sodium soy sauce
2 teaspoons rice vinegar
2 teaspoons honey
2 teaspoons lime juice
zest of 1/2 orange
2 teaspoons minced fresh ginger
3 tablespoons thinly sliced scallions
1/8 teaspoon cayenne pepper, or as much as you prefer
1 teaspoon cornstarch dissolved in 3 tablespoons water

1 large orange, peeled and segmented, with white pith removed
2 tablespoons each finely chopped fresh mint and cilantro
1/2 cup cooked organic brown rice
1 tablespoon toasted sesame seeds

In a large skillet over medium-high heat, warm 2 teaspoons sesame oil. Once hot, add tofu and saute until browned and crisp, about 5-7 minutes. Set aside.

Meanwhile, bring a medium pot of water to a boil. Cook asparagus and sugar snap peas for 2 minutes. Drain and rinse under cold water. Set aside.

To make the glaze, in a small saucepan over low heat, whisk all ingredients from orange juice to corn starch. As soon as it begins to thicken, it's done. In the skillet with the cooked tofu, add the asparagus, sugar snap peas, glaze, orange slices, and herbs. Toss until well coated.

Serve on top of cooked organic brown rice; garnish with toasted sesame seeds, and, if desired, fresh herbs and scallions. Serve hot, at room temperature, or lightly chilled. This makes excellent left-overs for tomorrow's lunch.


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Asian Noodle Salad with Tofu and Mango





Warm Bulgur Salad with Beets, Fennel, and Oranges






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