iEat Green - 04/18/13

This week, my guest on the Progressive Radio Network is Melissa Kogut, the Executive Director of Chef’s Collaborative, another organization that is changing the way people eat. Most of you probably are not aware of this organization, because it mainly serves chefs, but since we all eat out so much, you have probably benefited from the work they do in chef education. Chef’s Collaborative has played a big part in raising the awareness of chefs to purchase sustainably raised meats, local and seasonal agriculture, wild fish that is not endangered, and antibiotic free and hormone free dairy. Knowing where your food comes from, is a shared motto to those chefs from Chef’s Collaborative and Slow Food alike! They also just came out with a wonderful cookbook that includes recipes from chefs from across the country that are committed to local and sustainable ingredients. Listen in, to what promises to be an enlightening conversation. Sesame Tofu with Japanese Vegetables in Miso Glaze 2 cake extra firm organic tofu, cut into cubes 1 cup sesame seeds 1 onion, cut in half, then sliced into crescent moons 2 carrots, cut into matchsticks 1 head broccoli, cut into floret’s ½ red pepper, cut into thin slices ½ yellow pepper, cut into thin slices ½ orange pepper, cut into thin slices 8 oz shitake mushrooms, sliced 2 baby bok choy, cut into bite size pieces 1 bunch asparagus, cut on the angle into 1 ½ “ pieces 1 cup snow peas ginger, 1 inch piece grated 4 cloves garlic, minced olive oil or safflower oil 1 Tbs.. tamari (to taste) 1 Tbs. Aji Marin For Miso Glaze: Mix the following together; 2 Tbs. white miso 2 Tbs. Tamari 1 Tbs. Aji Marin 2 Tbs. water Lay out tofu cubes on dry towel, cover with another towel, and press lightly, to dry. Put sesame seeds in shallow dish, and roll the tofu cubes in them to cover. Cover bottom of wok with oil. When oil is hot, add the tofu. Allow the sesame tofu to become golden on one side, then turn to become golden on other side. Remove tofu and sesame seeds that have fallen off, from wok, and place on paper towel to absorb the oil. Clean out the wok, and wipe with paper towel. Add fresh oil to the wok. When hot, add the onion and cook for a few minutes. Then add the carrots, garlic and ginger, Continue cooking at med. high heat, stirring constantly for 5 minutes. Then add the broccoli., peppers, and mushrooms.. Cook for 5 minutes, then add the bok choy and asparagus. Remove vegetables from wok and put in large bowl. Return tofu to the wok, and sprinkle with 1 Tbs. tamari and 1 Tbs. Aji Mirin. To sear the tofu. Add the vegetables back to the wok and toss with the tofu. Add the snow peas, and cook for 1 more minute. Add the miso glaze and toss to cover. Serve with Brown Rice Pilaf or Sesame Soba Noodles.