Sauteed Tofu with Bitter Greens

Name: Sauteed Tofu with Bitter Greens
Ingredients: One 1-pound block extra-firm tofu; 3 tablespoons low-sodium soy sauce; 2 tablespoons toasted sesame oil; 0.5 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; 0.25 teaspoon crushed red-pepper flakes; 6 cloves garlic, thinly sliced

3.5

(50)

3 Reviews

By

Martha Stewart

Updated on May 16, 2017

Ingredients

One 1-pound block extra-firm tofu
3 tablespoons low-sodium soy sauce
2 tablespoons toasted sesame oil
½ 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
¼ teaspoon crushed red-pepper flakes
6 cloves garlic, thinly sliced

Directions

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.

Originally appeared: Martha Stewart Living, May 2001

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