I usually crave sweets day and night, but on some days savory stuff creeps into my mind. On other days, I crave both sweet and salty, and either I eat both or I can't fall asleep.
Well today was one of those days, so I decided to cook some tofu and collard greens; then I decided to eat raisins for dessert.
This recipe for tofu is delicious--and healthy I'm sure--and easy to make. It also doubles as a salad topper, so my lunch for tomorrow is set! Enjoy!
Sautéed Tofu with Bitter Greens (adapted from Martha Stewart)
Active time: 15 minutes. Total time: 75 minutes.
Makes 4-6 servings.
- One (1 lb.) block extra-firm tofu
- 3 tablespoons soy sauce
- 2 tablespoons sesame oil
- 1/2 teaspoon Sriracha
- 3 tablespoons freshly squeezed lime juice
- 1/4 teaspoon ginger
- 1/2 tablespoon diced shallots
- 2 lbs. bitter greens (like collard or mustard), washed and trimmed
- cut tofu in half lengthwise, then cut each piece into 6 slices. Place tofu in-between four sheets of paper towels (two on top and two below) and on a plate; cover with another plate. Place a can of beans or soup on top and chill for 30 minutes, or until paper towels soak moisture.
- In a medium bowl, combine soy sauce, oil, Sriracha, lime juice, ginger and shallots. Place tofu in a large Ziploc bag and add half of the marinade. Toss gently to coat and chill for another 30 minutes.
- Heat a non-stick skillet or wok over medium heat. Working in batches, cook tofu in a single layer until golden brown, about 2 minutes on each side. Transfer to plate and repeat with remaining tofu. Keep pan and gradually add greens with the remaining marinade. Cook until liquid is absorbed, 5-8 minutes. Serve with tofu.