Soba Noodle Pancakes and Stir Fried Baby Bok Choi w. Hakuri Turnips and Tofu
Watch the video on cooking the noodle pancakes.
Cut the baby bok choi in half lengthwise, and then in half again to get lengthwise quarters. Remove any soil you see. You can cut the choi any other way you prefer, but I like seeing the structure of this whole little vegetable.
Cut the tops form the turnips, then trim the base of the tops from the top of the turnip as pictured below. Rinse the tops then cut crosswise into largeish pieces. Cut the turnip in half lengthwise, then lengthwise again, then crosswise into pieces. Reserve.
Open the tofu and pat the pieces dry. Heat a little oil in a non-stick pan. When hot, add the tofu and brown each piece on at least 4 sides, turning as needed. 1-2 minutes per side - it goes faster as the tofu warms. Larger shares may need to work in batches. Reserve.
Re-oil and heat the pan for the pancakes. Heat over medium high until hot but not smoking. Drop a noodle in to test the temp. If it sizzles actively and jumps, you are ready.
 Mix the noodles. Then spoon a small ( about 2 oz) dollop into the hot oil. Flatten it out with a spatula.
Allow to fry about 3 minutes then carefully flip the pancake and brown the other side.
Drain on paper towel, cook in batches and allow to cool to just warm before serving. Great with a dash of soy sauce on top.
Reheat and oil the pan. When hot add the turnip pieces. Stir and fry 2 minutes. Salt lightly. Add the choi and a splash more oil. Stir and turn. Allow the choi to brighten and wilt - about 1 minute. Add the turnip greens and a pinch of salt. Cook as the choi. Add the tofu, toss all to combine and serve topped with a splash of soy sauce and sesame oil and beside the noodle pancakes.
Spinach Bisque, Seeded Spelt Batard, Blue Moon Mixed Greens
Heat the soup gently or serve chilled.
Warm the bread.
Dress the salad.