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:
1/2 cup |
Soy sauce |
1/2 cup |
Dry sherry |
1/4 cup |
Rice vinegar |
4 Tbs. |
Brown sugar |
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.