I teach culinary classes to urban youth at a San Francisco high school. This past summer, we were fortunate enough to gain a beautiful school garden (well, five actually!), and I've been busy finding ways to highlight the families of vegetables we harvest each month. When our crop of spring alliums arrived in early March, my students and I devised this recipe to showcase their strong and pungent, yet decidedly bright flavor. These young chefs like their food on the spicy side, adding more serrano chiles than I can bear; I've dialed it down a bit below, but feel free to make it as hot as you like. <br /> <br /> <br />Please be picky about your choice of tofu. I am not a huge fan of cooking with packaged soy products. They tend to taste of cardboard or bean concentrate, two things low on my list of favorite flavors. But Hodo Soy's (a Bay Area company) firm tofu is an exceptional product and an exception to my rule. Just like good olive oil and fresh spices, seek out the best you can find! <br /> <br /> <br />And what is white shoyu? It's a type of soy sauce, and I’m currently obsessed with the stuff. It imparts flavor without color, and I find it more nuanced and delicate than the more common soy sauce. With asparagus arriving at the markets this week, I’ve already made plans to sauté the skinny spears in butter in white shoyu. I can’t wait. (You can learn more about the process of making this product here: HTTP://WAIMPORTS.COM/PRODUCT+LINES/TAKUMI+SHOYU) <br /> <br /> <br />

Share: