Sauteed Tofu with Bitter Greens
Tofu takes on the flavors of its marinade: soy sauce, sesame oil, chili paste, lime juice, ginger, and garlic. It is cooked and served with sauteed, calcium-dense greens.
- Servings: 6
Photography: Lisa Hubbard
Source: Martha Stewart Living, May 2001
- One 1-pound block extra-firm tofu
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons toasted sesame oil
- 1/2 teaspoon chili paste or Tabasco (optional)
- 3 tablespoons freshly squeezed lime juice
- 1 tablespoon grated ginger
- 2 pounds bitter greens, such as collard, mustard, baby bok choy, or dandelion, washed, trimmed, and torn into pieces
- 1 teaspoon sesame seeds, lightly toasted
- 1/4 teaspoon crushed red-pepper flakes
- 6 cloves garlic, thinly sliced
Cut tofu in half lengthwise, then cut each piece across into 6 slices. Place tofu on a paper-towel-lined plate. Cover with more paper towels; place another plate on top. Weight with a few soup cans. Chill 30 minutes so towels absorb excess water.
In a medium bowl, combine soy sauce; sesame oil; chili paste or Tabasco, if using; lime juice; ginger; and garlic. Set aside. Transfer tofu to medium bowl; toss with half the marinade; let sit for 30 minutes.
Heat a nonstick skillet over medium heat. Working in batches, arrange tofu in a single layer in pan. Cook until golden brown, about 2 minutes per side. Transfer to platter; repeat with remaining tofu. Gradually add greens to skillet with remaining marinade. Cook, tossing occasionally, until greens are wilted and most of the liquid has evaporated, 5 to 8 minutes. Transfer to platter with tofu. Sprinkle with sesame seeds and red pepper; serve.