Gingered Greens And Tofu
|Soy sauce||1⁄2 Cup (8 tbs)|
|Dry sherry||1⁄2 Cup (8 tbs)|
|Rice vinegar||1⁄4 Cup (4 tbs)|
|Brown sugar||3 Tablespoon|
|Tofu cake||1 1⁄2 Pound (2 Cakes)|
|Tofu||1 1⁄2 Pound (2 Cakes)|
|Peanut oil/Vegetable oil||1⁄4 Cup (4 tbs)|
|Grated fresh ginger root||2 Tablespoon|
|Grated ginger||2 Tablespoon|
|Shredded bok choy/Kale/chinese cabbage/swiss chard||6 Cup (96 tbs), packed|
|Shredded bok choy/Coarsely shredded kale / chinese cabbage / swiss chard||6 Cup (96 tbs) (Packed)|
|Fresh lime juice||3 Tablespoon|
|Lime juice||3 Tablespoon|
|Chopped cilantro||2 Tablespoon|
|Chopped fresh cilantro||2 Tablespoon|
|Chili oil||1 Teaspoon (Splash Of)|
In a small saucepan, bring the marinade ingredients to a boil.
Simmer for 1 minute and remove from the heat.
Cut the blocks of tofu into 1/2-inch slices, then cut the slices into 1-inch squares.
Place the squares in a single layer in a nonreactive heatproof pan.
Pour the marinade over the tofu squares, sprinkle on 2 tablespoons of the oil, and set aside for about 5 minutes.
Preheat the broiler.
Prepare the remaining ingredients and have them at hand before beginning to stir-fry.
Broil the tofu for 7 to 8 minutes, until lighdy browned; then turn it over with a spatula and brown the other side.
While the tofu broils, heat the remaining 2 tablespoons of oil in a wok or large skillet.
Stir in the ginger, add the greens, and stir con-standy on high heat until the greens wilt.
When the greens are just tender, add the lime juice, cilantro, and cayenne or chili oil, and remove from the heat.
When the tofu is browned, gendy toss it with the marinade and the cooked greens, and reheat if necessary.
Top with toasted nuts if you like, and serve immediately.