| PAN FRIED TOFU AND GREENS WITH CASHEW GINGER DRIZZLE |
This is a great one dish meal when served over noodles, rice, or
quinoa. You can also substitute the tofu for a pound of sliced chicken.
Ingredients:
1 pound firm tofu
1-2 tablespoons sesame oil
1 large bunch of greens (swiss chard, kale,
collards, or other)
Marinade
3 cloves garlic, sliced
4-5 slices(1/8 in thick) fresh ginger root
1 cup water
1 tablespoon brown rice vinegar
1 tablespoon toasted sesame oil
1/3 cup tamari or soy sauce
Sauce
¼ cup creamy cashew butter
2 teaspoons maple syrup
2 tablespoons tamari or soy sauce
1 tablespoon brown rice vinegar
1 teaspoon grated gingerroot
1/3 cup water
Directions:
In advance, combine the ingredients for marinade. Cut tofu into ½
inch slabs, then cut slabs into triangles. Put marinade and tofu in a
storage container with a tight fitting lid.
Heat sesame oil in a skillet. Place marinated and drained tofu pieces
in oil and brown on both sides. Set aside. Prepare greens by stripping
leaves from stems before washing. Wash greens carefully; an easy way
is to fill your sink with water and submerge the leaves. Bring 2 qts
water and ½ tsp sea salt to boil. Submerge the greensand boil 5-8
minutes. Pour cooked greens into a colander in the sink and let cool.
Squeeze out excess water with your hands. Chop into bite size pieces
and set aside.
Combine all sauce ingredients in a small pan over low heat. Using a
whisk, mix ingredients until smooth and warm. Add extra water for
desired consistency. Serve cooked greens and browned tofu on top of
noodles or grains. Drizzle sauce over all.
From Mothering Magazine, July-Aug 2006
