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By Root 696 0

their wares down the main aisle of the long market building. Potatoes, cinnamon rolls, cabbages, loaves of bread, and even frozen chickens were heaved with abandon in this impromptu outburst. It occurred to at least one of the vendors that a more organized event involving pitching vegetables might draw in more shoppers.

Steve Sierigk, the self-proclaimed High Commissioner of the International Rutabaga Curling Championship, developed rules, and the World Championship Rutabaga Curl was begun, always held on the last Saturday before Christmas at the Ithaca Farmers’ Market.

The event draws huge crowds, but the field is limited to 30 youngsters for the Turnip Toss and 100 adults for the Rutabaga Curl. So far, the rest of the world hasn’t joined in the championship competition. But it is only a matter of time.

Vegetarian Lo Mein with Spicy Tofu

Serves 4–6

Stir-fried tofu tends to fall apart, but baking the tofu allows it to retain its shape and absorb all the wonderful flavors of the marinade. If you like, just make the baked tofu and enjoy it as a snack. But it is particularly delicious in this vegetarian lo mein.

TOFU

3 tablespoons soy sauce

1½ tablespoons toasted sesame oil

2 tablespoons Chinese rice wine, dry sherry, or rice wine

2 teaspoons sugar

2 garlic cloves, minced

1 teaspoon Chinese chili paste with garlic

1 pound extra-firm tofu

NOODLES AND VEGETABLES

1 pound Chinese wheat noodles or thin spaghetti

2 tablespoons peanut, sunflower, or canola oil

2 carrots, peeled and cut into matchsticks

¼ head green or savoy cabbage, or ½ head napa or Chinese cabbage, very thinly sliced

1 (4-inch) piece daikon radish or 1 small turnip, peeled and cut into matchsticks

3–4 garlic cloves, minced

1 (1-inch) piece fresh ginger, peeled and minced

Soy sauce, as needed

¼ cup Chinese mock oyster sauce or stir-fry sauce

1 Preheat the oven to 350°F.

2 To prepare the tofu, combine the soy sauce, sesame oil, Chinese rice wine, sugar, garlic, and chili paste in an 8-inch square glass baking dish and mix to blend. Wrap the tofu in paper towels and squeeze to get rid of excess moisture. Cut the tofu into bite-size cubes and add to the baking dish. With a rubber spatula, very carefully toss the tofu in the mixture until well coated. Spread the tofu in a single layer.

3 Roast for about 60 minutes, turning the tofu cubes every 15 minutes, until the marinade has been mostly absorbed.

4 Bring a large pot of salted water to a boil. Add the noodles and boil until al dente. Drain well.

5 Heat a large wok or frying pan over high heat. When the pan is hot, add the oil. When the oil is hot, add the carrots and stir-fry until just barely tender, about 3 minutes. Add the cabbage, daikon, garlic, and ginger to the wok and stir-fry until the cabbage is wilted, about 3 minutes. At any point, add a little soy sauce to encourage the vegetables to steam if they don’t seem to be cooking.

6 Add the tofu and any remaining marinade to the wok, along with the noodles. Pour the mock oyster sauce over the noodles and toss until well coated and the tofu and vegetables are mixed into the noodles.

7 Taste and add additional soy sauce, if needed. Serve hot.

Kitchen Note: Stir-fry sauce and mock oyster sauce are vegetarian versions of Chinese oyster sauce, which contains “oyster extractives,” whatever that is. The sauce is what gives Chinese lo mein and fried rice its distinctive flavor. It can be found wherever Chinese foods are sold.

Japanese-Style Greens with Tofu

Serves 4

Although any winter green would work here, this is particularly wonderful with kale. Serve with rice or other Asian-style dishes. It can be served hot or at room temperature.

2 pounds greens (green, savoy, napa, or Chinese cabbage; collard greens; kale or mustard greens), coarsely chopped (remove and discard tough stems)

3 tablespoons soy sauce

1½ tablespoons Asian sesame oil

1½ tablespoons Chinese black vinegar

1 pound silken tofu, cut into 1-inch cubes

1–2 tablespoons hulled or black sesame seeds

1 Fill a large saucepan with a couple inches of water