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Greens and Tofu
Submitted by Jane Walsh
Tue Oct 16 2007
Ingredients

1/2 cup soy or tamari
1/4 cup sherry vinegar or sherry
a little brown sugar

a block or two of firm tofu
6 cups (at least) greens - I like a mix of kale and bok choy, but I've used all sorts of greens, experiment!
3 TBSP of fresh grated ginger
1 -2 TBSP canola or peanut oil
TBSP or so of toasted sesame oil
1/4 or more chopped cilantro
juice of half a lime, or more
hot pepper sauce (like Siracha)
toasted (not salted) peanuts

Preparation

Slice a block or two of firm tofu into about six slices (each) and place in a pan with sides (like an 8-inch square cake pan). Bring soy sauce or tamari, sherry or sherry vinegar and brown sugar to a boil in a small sauce pan. Pour over tofu and let marinate for 30 minutes or so.

Wash as many greens as you can get from Field Day Farm - but at least six cups and cut into 1-inch square. Warm the broiler in your oven. Warm the canola or peanut oil in a wok and very quickly saute the ginger. Then add the greens in handfuls and cook until wilted. Meanwhile, take the tofu out of the marinade and put it on a baking sheet under the broiler. Pour a little seame oil on top and broil on each side until its a brown as you like it. Take it out. When all the greens are wilted, cube the tofu and add it, pour on the marinade, add the chopped cinantro, lime juice and as much hot pepper sauce as you like. Give it a good toss. Serve on brown or white rice with peanuts on top.

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