How to cook with sake to celebrate World Sake Day on Oct. 1

October 1 is World Sake Day and we are celebrating early this morning.

Joing the FOX 2 studios is Greg Richards from the Wok Asian Bistro.

Recipe: Vietnamese Kale Fire

1/3 cup of veggies: carrots, sweet potatoes (shredded), green onion, red & green peppers
1 cup kale (washed, rinsed and de-stemmed)
dash salt & pepper (or to taste)
.5 tsp celery salt
1 tsp crushed red pepper
1 oz minced garlic
1 oz soy sauce
1 tsp asian garlic chili (2 tsp if you're feeling adventurous)
1 oz sweet chili
6 oz tofu (drained and sliced into 1/2"x1/2"x 2" rectangles)
half tablespoon cooking oil
white or brown rice, cooked

Begin cooking by searing the outside of the tofu in the wok and separating it so each piece is touching the wok, then sear the outside for 2-3 minutes on each side. Once seared on both sides, add all veggies and continue cooking for 1-2 minutes then add sauce. Sauté with sauce for no more than 30-45 seconds. Place rice on plate and stir fry over top. Enjoy!