I have been meaning to make this stir-fried bok choy and mizuna with tofu recipe for weeks, but its been met with constant resistance from Lloyd. I am extremely appreciative that he joyously eats anything I make, but tofu is the one exception. It does nothing for him. I was forging ahead with the stir-fry anyway last night because my longstanding position is that the cook chooses the fare, but at the last minute I realized the tofu Id pre-sliced and placed in the fridge to dry was frozen. We have a new fridge and it was too cold. So the tofu texture was irreparably damaged. Lucky Lloyd. I had to come up with a quick plan B and automatically turned to my stash of frozen fish. I chose barramundi, a buttery type of sea bass rich in omega-3s. The barramundi and lemon butter recipe on the back of the package was perfect because it has exactly five ingredients that I always have on hand (actually, I was out of garlic, but used onion instead). Sauteed spinach rounded out our impromptu meal. It was perfectly delicious. But once I get some more tofu, that tofu stir-fry will be made!