Tofu, Bok Choy & Fermented Corn Tacos

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These are exceedingly simple. Perhaps too simple to even need a recipe for. Nonetheless I will present it in the hopes that it will inspire other simple improvised tacos.

Heat over medium in a large skillet :

2 tbs. neutral vegetable or seed oil

Add :

5 oz. onion, diced

Sautée for three to four minutes, until softened, then add :

8 oz bok choy or baby bok choy, leaves chopped and stems diced

Sautée for two to three minutes, until softened, then add :

a few cloves of garlic, minced

one or two small red chiles, chopped into small dice

Sautée for another minute, then add :

1 tbs Shao Xing wine, cooking wine or sherry

a few dashes of Maggi or Golden Mountain seasoning

a few pinches of salt

1 tsp. of cumin powder

freshly ground black pepper, if desired

ground cayenne or hot chili powder, if desired

Stir and add :

1/2 lb firm tofu, cut into about six or eight pieces

Sautée for about two to three minutes, enough to warm the tofu through. Break the tofu into pieces of whatever consistency is preferred with a flat-ended wooden or silicone spatula. I usually like a little variety.

Remove from heat and add 1/2 cup of fermented corn. Regular corn can be substituted.

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Serve on freshly-made or store (or better yet, taqueria) bought corn, flour or whole-wheat tortillas.

Accompany with three or more of the following :

Fresh cilantro leaves

Yogurt or sour cream (or vegan substitute)

Red salsa, fresh or cooked

Green salsa, tomato or tomatillo

Guacamole or chunked avocado

Finely shredded lettuce

Thinly sliced salted cucumber

Finely shredded raw cabbage

Pickled onions, sliced thin

Wedges of limes or lemons

Fermented tomatillo slices

Sweet hot pickled carrots

Finely chopped scallions

Spiced pickled daikon threads

&c.

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