Tofu with Nira Pesto

Nira is the Japanese name for garlic chives with its long flat leaves. This fast recipe "is addicting," says author Gwendolyn Womack. "You will have a little extra nira pesto left which I put out on the table to serve over steamed rice." She completed writing the fascinating cross-genre sci-fi thriller, "The Memory Painter" when I met her. Enamored by the "Artists Cookbook," she contributed her favorite studio recipe. Begin by cutting a large block of cold tofu into thin squares to cover a large plate. "This must be eaten fresh and is only good for the same day. Enjoy!" ~GW.
Yield 4 servings

Ingredients

1 1/2 - 2 cups finely chopped Nira (garlic chives) - usually 1 bunch
3 tablespoons soy sauce
3 tablespoons dark sesame oil (highest quality)
1 block tofu, pressed and drained, sliced

Optional:
2 cups steamed rice

1 In a small bowl mix soy sauce, sesame oil, and nira.

2 Press chives into the sauce to thoroughly coat. Cover and let rest for 30 minutes.

3 Put a heaping teaspoon of nira on top of each slice.

4 Serve as is or with steamed rice.

notes

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