Ong choy is a green leafy vegetable, also called water spinach. Very common in Southeast Asian dishes. Hence, stir fry tonight.
1/2 box extra firm tofu
1 white onion *
1 garlic clove *
1/4 red pepper
1/4 orange pepper
1 bunch ong choy *
Grapeseed oil
1 cup uncooked brown rice
Stir Fry Sauce
4 tablespoons water
3 tablespoons tamari
1 tablespoon chickpea miso
1 teaspoon agave
1/2 teaspoon arrowroot (or cornstarch)
1/8 teaspoon ginger powder
Press the tofu for about 1/2 hour. Then cut into cubes.
Make the stir fry sauce by combining the water and tamari. Add in the arrowroot or cornstarch and mix well. Add the rest of the ingredients and whisk thoroughly until the miso is completely dissolved. Set aside.
Slice the onion into semicircles. Cook in sunflower oil until soft. Mince the garlic and add to the onions. Cut the peppers into cubes. Add to the onions. Add the marinade and cook until thickens, a minute or so. Add the tofu and toss gently with tongs. Add the ong choy and cook until bright green and wilted.
Serve over rice. Enjoy!
I used to hate ong choy (morning glory), my mother would make me eat the whole dish of that in some meaty/seafood sauce (it was many years ago). In Taiwan, they would use shrimp paste in the dish. I love your tofu dish.