TOFU*****Sauteed Tofu with Bitter Greens or Spinach Salad

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23/11/14 - The tofu itself was great - I didn't get to the greens (I had planned on Rapini)
07/02/15 - UPDATE - I had some leftover rapini from Spiced Broccoli salad - good way to use up leftover greens.
14/03/15 - UPDATE - served it over a spinach salad, see method below. VVG again.

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  • 3

Ingredients

  • FOR GREENS:
  • 1 block extra-firm tofu
  • 1 1/2 tablespoons low-sodium soy sauce
  • 1 tablespoon toasted sesame oil
  • 1/2 teaspoon chili paste or minced fresh red chili
  • 1 1/2 tablespoons freshly squeezed lime juice
  • 1/2 tablespoon each grated ginger
  • 3 cloves minced (or thinly sliced) garlic
  • 1 pound bitter greens, such as rapini, 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
  • 3 cloves garlic, thinly sliced
  • FOR SALAD:
  • 4-6 cups baby spinach
  • 1 tablespoon Asian vinaigrette
  • 1 teaspoon sesame seeds

Preparation

Step 1

In a medium bowl, combine soy sauce; sesame oil; chili paste, lime juice; ginger; and crushed garlic.

Cut tofu in half lengthwise, then cut each piece through the middle into 2 slices. Place tofu on a paper-towel-lined baking sheet. Cover with more paper towels; place another baking sheet on top. Weight with cast-iron frying pan and a few soup cans. Let rest 30 minutes so towels absorb excess water. Dry tofu, cut 1/2" × 2" batons and add to marinade; let sit for as long as possible, at least 30 minutes.

When ready to cook, drain tofu in a sieve over a small bowl, reserving marinade.

Preheat oven to 450. Lay tofu on parchment-lined baking sheet and cook for 25 - 30 minutes. You can turn it once if you like but it turns out well if you do and if you don't.

If serving with greens, heat an appropriate-sized skillet over medium high heat with a drizzle of oil. Add greens to skillet and cook, tossing occasionally, until greens are wilted and most of their liquid has evaporated, 5 to 8 minutes. Alternately, if using leftover greens, add to hot skillet without oil and toss until hot then plate.

Add a teaspoon or so of oil to the skillet and add the green onions, garlic and chilies from the marinade to the pan. Stir for a minute or two then add in the tofu and stir for a couple of minutes to heat then pour in the leftover marinade and toss until it coats the tofu.

Serve greens under or alongside tofu. Sprinkle with sesame seeds and red pepper flakes; serve.

If making with spinach salad, put the spinach in a bowl and before reheating the tofu, heat a tablespoon of Asian dressing in the pan until warm then pour over the spinach and toss to coat.

NUTRITION: (tofu only)

Calories 212.2
Total Fat 15.5 g
Saturated Fat 2.2 g
Polyunsaturated Fat 7.4 g
Monounsaturated Fat 5.0 g
Cholesterol 0.0 mg
Sodium 303.5 mg
Potassium 231.3 mg
Total Carbohydrate 5.6 g
Dietary Fiber 0.7 g
Sugars 1.0 g
Protein 16.5 g

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