Crispy tofu with greens

Today is the Anzac Day public holiday in Australia. The day is quite important in the Australian calendar as it marks the anniversary of the first major military action fought by Australian and New Zealand forces during the First World War. On top of commemorating the memory of those who fell during that war, this day also marks the everlasting friendship and brotherhood between Australia and New Zealand. Anzac day starts in all capital cities by the Dawn Service and the day continues with former servicemen and servicewomen marching through the major cities. Whilst this day brings its share of controversies, it is a time to reflect on the many different meanings of war.

As a migrant from Poland, this day struck a particular cord knowing what my country and my great grand parents have endured during the Second World War and the sacrifices that were made back then. My husband had both his grandfathers fought in the Second World War. One was stationed in Malta and the other in Egypt as support resource to the main British armies. They were diggers, and by that I mean they were used to dig trenches for the soldiers to protect themselves from the enemy.

For a food blogger/contributor you may wonder what the commemoration of the spirits of those who fought in the two major wars have to do in this forum. Well the way I see it we enjoy the liberty we have today thanks to those people who sacrificed everything for our current way of life. But more than that those people indirectly ensured that Steemit as a platform for the free market is made possible. And maybe under a war torn situation Ned Scott and Dan Larimer would never have had the liberty and opportunity to launch platforms as Steemit as alternative platform to the common currencies.

Unfortunately I only read about @ravenruis ANZAC Project today otherwise I would have researched the ANZAC from a culinary perspective and made this post all about the ANZAC. I think this would have been an interesting subject to research and eventually try and reproduce them in their simplest way. The Australian War Memorial has an interesting article titled [Make hard track](https://www.awm.gov.au/learn/schools/resources/hard-tack) which details what they had as food and even provide the Hard Track recipe.

In lieu of the Hard track recipe, however, I’ll reluctantly propose the recipe for tonight’s dinner, a Crispy tofu with greens.

Ingredients:

• 360g firm tofu, cut into 1cm batons
• 1 1/2 tbs peanut oil
• 400g cooked brown rice
• 2 garlic cloves, thinly sliced
• 1 tbs shredded ginger
• 2 green onions, sliced
• 4 bunches  baby bok choy, trimmed and halved
• 1 bunch of green beans
• 1 tbs light soy sauce
• 2 tbs asian chilli jam
• 2 tbs lime juice
• 35g roasted peanuts, chopped
• 1 cup coriander, to serve
• Lime wedges to serve

Method:

1. In a preheated oven (220 degrees celsius), place the tofu on a baking tray and bake for 15 minutes or until golden brown.










2. Heat 1 teaspoon of oil in a large frying wok over high heat until just smoking. Add the rice and cook for 5 minutes or until crisp.





3. Heat another teaspoon of oil in the wok and add in the garlic, ginger and onion. Cook while constantly stirring for about 1 minute.





4. Add the bok choy and soy sauce and cook for another minute or until starting to dry. Remove from wok and set aside.





5. In a small bowl, add the chilli jam, lime juice and remaining oil and whisk to combine.





6. On a reduced heat, add the chilli jam mixture to the wok and cook until bubbling. Add the baked tofu, regularly turning to coat for about 4 minutes or until golden crisp.










7. Return the bok choy mixture and beans to the wok and toss well to combine. Divide the rice in serving bowl and top with the stir-fry, peanuts and coriander. Serve with the lime wedges.

I hope you enjoy it!

Bon appétit!