Tuesday, February 12, 2013

Sweet & Salty

I'm sitting here gorging myself with chocolate-covered raisins from Costco, thinking about the day when my sweet tooth will finally disappear. But really it's never going to happen. And I'm ok with that.


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
  1. 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.
  2. 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. 
  3. 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.

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