Gingered Greens and Tofu
Vickie Karian
Serve over coconut basmati rice. From Moosewood Restaurant Cooks at Home
ingredients
Tofu Marinade- 1/2 C soy sauce
- 1/2 C dry sherry
- 1/4 C rice vinegar
- 3 T brown sugar
- 2 cakes tofu (about 1 1/2 lbs)
- 1/4 C peanut or vegetable oil
- 2 T freshly grated ginger root
- 6 C coarsely shredded bok choy, kale, Chinese cabbage or Swiss chard, packed
- 3 T fresh lime juice
- 2 T chopped fresh cilantro
- pinch of cayenne or splash of chili oil
- toasted cashews or peanuts for topping
directions
- 1
In a small saucepan, bring the marinade ingredients to a boil. Simmer for 1 minute and remove from heat. Cut the blocks of tofu into 1/2-inch squares. Place squares in a single layer on a pan. Pour the marinade over tofu, sprinkle on 2 T of oil and set aside for 5 minutes.
- 2
Preheat the broiler. Prepare the remaining ingredients and have at hand before beginning to stir-fry.
- 3
Broil tofu for 7-8 minutes, until lightly browned, then turn over and brown the other side.
- 4
While the tofu broils, heat the remaining 2 T oil in large skillet. Stir in the ginger, add the greens and stir constantly on high heat until greens wilt. When the greens are just tender, add lime juice, cilantro, and cayenne or chili oil, and remove from heat. When the tofu is browned, gently toss it with the marinade and the cooked greens, and reheat prn.
- 5
Top with toasted nuts and serve immediately.
Source: Vickie Karian
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