Sauteed Tofu with Bitter Greens

Photo: Lisa Hubbard

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.


  • 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


  1. 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.

  2. 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.

  3. 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.

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