Gingered greens and tofu

Ingredients :

2	Packs tofu
1/4 cup	Peanut oil or vegetable oil
2 Tbs.	Grated fresh ginger root
6 cups	Coarsely shredded bok choy, kale, Chinese cabbage or Swiss chard, packed
3 Tbs.	Fresh lime juice
2 Tbs.	Chopped fresh cilantro
Pinch	Cayenne or splash of chili oil
To taste	Toasted cashews or peanuts

Tofu Marinade:

Instructions :

In a small saucepan, bring the marinade ingredients to a boil. Simmer for 1 minute and remove from the heat.
Cut the blocks of tofu into 1/2-inch slices, then cut the slices into 1-inch squares.
Place the sqares in a single layer in a nonreactive heatproof pan.
Pour the marinade over the tofu squares, sprinkle on 2 Tbs. of the oil, and set aside for about 5 minutes.
Preheat the boiler.
Prepare the remaining ingredients and have them at hand before beginning to stir-fry. Broil the tofu for 7 to 8 minutes, until lightly browned; then turn it over with a spatula and brown the other side.
While the tofu broils, heat the remaining 2 Tbs. of oil in a wok or large skillet Stir in the ginger, add the greens, and stir constantly on high heat until the greens wilt.
When the greens are just tender, add the lime juice, cilantro, and cayenne or chili oil, and remove from the heat.
When the tofu is browned, gently toss it with the marinade and the cooked greens, and reheat if necessary.
Top with toasted muts if you like, and serve immediately.

Yield : 4 serviings.

The Moosewood Collective. Moosewood Restaurant, Cooks at Home. Simon & Schuster, New York, 1994. p. 232-233.