Tofu and Greens

[willwolf]

Quite delicious!!  Even my non-veg boyfriend enjoyed this one, and that's saying something; he's not much of a veggie eater.  I served this over brown rice.  I halved this, using only 1/2 pound extra-firm tofu and 1/2 pound frozen mixed greens.  I still used all of the garlic and ginger, as I like my food zesty.  I didn't really measure the seasonings, just did everything to taste.  I didn't use frozen tofu.  I just sliced the tofu and pressed it for an hour or so.  I marinated the tofu with tamari, garlic, sriracha hot sauce, and sesame oil for close to an hour, also.  After sauteing the tofu, I removed it from the pan and cooked the frozen mixed greens, along with some garlic, ginger, tamari, hot chili oil and sesame oils, and about 1/2 cup vegetable broth.  I let this cook over medium low for around 10-15 minutes, before adding the sauteed tofu back in to warm through.  I'll definitely be making this one again.  This is a great way of getting more greens into your diet.

[JeanNiBee]

My apologies for asking a 'noob' question, but I'm very new to cooking for myself, what is 'pressing the tofu'? Do I literlly flatten it with something, if so for how long or how thick do I want to get it?

thanks for your patience.

[apstaats]

My apologies for asking a 'noob' question, but I'm very new to cooking for myself, what is 'pressing the tofu'? Do I literlly flatten it with something, if so for how long or how thick do I want to get it?

thanks for your patience.

Tofu is commonly pressed before cooking to remove excess water.  Usually it is sandwiched between two plates with a weight on top for half an hour or so.  In this recipe, the tofu is frozen first, which gives it more of a strong, spongy texture.  I find that I can just squeeze the water out by hand after it is thawed because it is strong enough to withstand this.  This site's Cooking 101 page has some more info about tofu: http://vegweb.com/index.php?action=cooking

[uhblondie]

This is delicious, although quite labor-intensive if cooking for only one person (like I am). I must have had funky tofu and kale: my tofu soaked up oil like a sponge, so I had to use much more than called for, and I had a low kale-to-tofu ratio - I would have preferred 2 bunches of kale to one tub of tofu. The flavor, however, is awesome. I added a few good shakes of crushed red chili pepper, used Liquid Aminos instead of tamari (and sprayed some on the tofu while frying as well, delicious), doubled the garlic, and subbed ground ginger for fresh (I used 3/4 tsp.). Served it with garlic and olive oil couscous. Yum yum. I ended up eating all the kale and half the tofu in one sitting. :-)

[uhblondie]

Oh, and I also added half a sliced onion, which I sauteed with the garlic and ginger - very good addition.

[melissamuro]

this is great! i made it exactly as described, but i added just a pinch of red pepper flakes, a bit more tamari than called for, and topped it all off with some gomasio. i probably should have held back on the tamari because it was a tiny bit too salty, but me and the mister loved it. i agree that it has a high tofu to kale ratio, so if you can fit two bunches of kale in your pan, do. my husband's reaction to his first bite was to smile really big and say, "omg, this is restaurant quality!" i highly recommend using frozen tofu. the texture adds a lot to this dish.

[geektarra]

This is my favorite recipe involving greens.  I use kale. 

To avoid making the tofu too oily, I halve the amount of oil and sub with Braggs.  This, I have found, makes it even better. Super tasty!

[head_of_a_girl]

Very Tasty and a great way to use up seasonal greens.  I used smoked Tofu with purple Kale, spring greens, and purple sprouting broccoli.  Its extra nice with freshly ground salt and pepper and a bit of cayenne pepper added at the end