young ginger sauté
3/4 cup soy sauce
3/8 cup rice vinegar
5 tsp mirin
1/4 cup + 5 tsp sesame oil (i prefer toasted sesame oil, but regular sesame oil is great too)
2 tsp hot sesame oil, or to taste
1 14-oz package of firm tofu, cut into 8 slices
4 large heads of bok choy, leaves separated
1 4-inch piece young ginger, peeled and julienned
1 1-inch piece young ginger, peeled and cut into medium dice
1 bunch scallions, thinly sliced
2 medium carrots, julienned
1 unripe mango, peeled and julienned
1/2 head of napa cabbage, thinly sliced
12 oz vietnamese rice noodles
1/4 cup roasted peanuts, lightly crushed
1. preheat the oven to 350°f. then combine the soy sauce, rice vinegar, mirin, 5 tsp sesame oil, and hot sesame oil in a bowl to prepare the sauce.
3. pour half the sauce and the diced ginger into a 9 x 13 inch baking dish. add the tofu slices in a single layer and arrange the bok choy leaves evenly on top of the tofu. roast in the oven for 30 minutes, basting every 10 minutes. after 30 minutes, remove and set aside.
4. while the tofu and bok choy are cooking, heat a large sauté pan over medium-low heat until warm.
5. add 1/4 cup sesame oil to the pan and increase the heat to medium-high. add the scallions and ginger and sauté, stirring to prevent browning, for 2 minutes. then add the carrots and cook for another 2 minutes, stirring occasionally. add the cabbage and mango and cook for 5 minutes. add half the remaining sauce to the pan, stir, and cook for another 5 minutes. set aside.
6. while the vegetables are cooking, bring a large pot of water to a boil. cook the rice noodles according to the package instructions, usually around 1-3 minutes. strain noodles when cooked, and toss with the remaining sauce.
7. serve the sauteed vegetables over the noodles, with the tofu and bok choy on the side. garnish with the diced ginger and crushed peanuts. and don’t forget to pour yourself a cold glass of sake!