It's that time again, when the scape hits gardens and farmer's markets all around New England. We didn't have a chance to plant garlic last fall, but fortunately some friends of friends sent over a bunch of lovely large scapes. I decided to adapt one of Kay Scarlett's recipes from the gorgeous book "Family Food" (part of the adorable Laurel Glen paperback series, with huge pictures of each dish). Here it is:
4-5 garlic scapes, blended fine in a food processor
2 T. vegetable oil
4 blocks of firm tofu, cut into bite-sized cubes
1 pound baby bok choy, cut into thirds
1 thumb ginger, also blended fine
2 T. oyster sauce
2 T. soy sauce
2 t. sugar
handful cilantro, loosely chopped
I don't have a wok so I had to improvise. Heat the oil until very hot in a large saucepan. Keep the tofu moving until it seems sealed off on all sides. Then turn the heat down and continue to gently stir and turn until it starts to get golden. This took me about 20 minutes. If you have a smaller pan, do this in batches.
Meanwhile, stir together the oyster sauce, soy sauce, processed ginger and sugar.
When the tofu looks nice and golden, turn up the heat again and stir in the sauce. If needed, add a little water to stretch out the sauce. Let it bubble and coat all the tofu pieces. Next, add the bok choy and processed scapes.
Cover the pot to let the bok choy cook a bit. (Add a touch water to steam fry if the sauce is just about gone.) Stir together and serve with cilantro garnish.
Serves 4--recommend brown rice on the side. I'm submitting this garlic scapes recipe to Weekend Herb Blogging, hosted by Kalyn's Kitchen.