I never heard of mizuna until now but it was part of CSA Week #1. They greens and they are perfect in this Asian-y tofu dish. CSA items marked with an *.
Pan-Seared Sesame Crusted Tofu
1 box extra firm tofu
Black and white sesame seeds
S and P
Press the tofu. Cut the tofu into triangles. Mix black and white sesame seeds on a plate. Press the tofu into the sesame seeds.
Heat up oil in a non-stick skillet and cook until tofu is crispy on both sides. Some of the sesame seeds will fall off the tofu but save them and spoon over the tofu and rice for extra crunch.
Asian Greens: Bok Choy & Mizuna
1 head of bok choy*
1 bunch mizuna*
2 tablespoons soy sauce
1 teaspoon brown rice vinegar
1 teaspoon arrowroot powder
1 teaspoon toasted sesame oil
Slice the scallions. Heat up oil in a pan and toss in the scallions. Wash and cut the bok choy and mizuna. Drop right into the pan. They will wilt immediately. Add the soy sauce and brown rice vinegar and toss to coat. Add the arrowroot powder to thicken the sauce.
Make enough for 3 people.
To serve, plate the rice. Top with greens, tofu, and extra sesame seeds. Enjoy!