Tofu Stir Fry with Eggplant & Bok Choy

Golden soft tofu

Surrounded by crisp green leaves

Mediocrity

I came to a profound realization after cooking these last two dishes. Though I am exceptionally good at eating Asian food, I stink at cooking it. I’m not entirely sure where I go wrong. For example, for this dish I sautéed some ginger and garlic in oil, added soy sauce, rice wine vinegar, sesame oil, scallions, tofu, eggplant, and bok choy. It sounded delicious. It looked delicious. But it just tasted okay. Since life’s too short to consume food that is just okay, I decided to purchase the highly rated The Complete Asian Cookbook by Charmaine Solomon. We’ll see if that rectifies the mediocrity…I’ll report back later.