Cooking on Orange Street: Seasoned Tofu with Garlic Scapes and Shiitake

Since we were going to be in Seattle for the July 4th weekend, Chef K and I made a special effort to clean out the fridge beforehand. Hence this improv dish I cooked up that actually turned out quite well.

A few weeks ago, we got garlic scapes at the market, mainly because I thought they looked super interesting. In reality, they are quite delicious as well, with a nice, mild garlic flavor. I cut these into 1-inch chunks, then sliced them as thinly as possible lengthwise, tossed in a pan with leftover shiitake and finally added sliced seasoned tofu and soy sauce, rice vinegar, salt and a touch of sambal, and served everything over fresh noodles from Chinatown.