Last week, we received a bounty of greens from our CSA, and I was determined to find some new ways to prepare it. I like leafy vegetables and cook them often enough, but I wanted to branch out this time. It had been a while since I last used the book, Moosewood Restaurant Cooks at Home, and now that I’ve just thumbed through it again, I think I’ll be using it a lot in the near future. The aim of this book is to encourage whole-foods cooking in quick and easy ways. By limiting the number of ingredients, the "natural flavors of good basic foodstuffs" is highlighted. That concept works for me. In fact, most of the items presented in the book could easily become busy week night standard meals.
For the gingered greens and tofu, I used broccoli greens and stems. The leaves of broccoli greens are a little thicker than other greens so they hold their shape well. They have a mild taste and worked perfectly here. The tofu was marinated for five minutes in a mixture of soy sauce, dry sherry, and rice vinegar. Then, it was broiled in the marinade until browned on each side. The greens were simply stir fried with ginger and vegetable oil and then hit with some chili oil, lime juice, and cilantro. For serving, the tofu and sauce were spooned atop the greens, and all was sprinkled with cilantro and chopped, toasted cashews. I also added some sliced hot chiles to the garnishes. It was just that easy.
Kurt gets nervous when dinner includes the phrase stir fry because I usually botch it horribly. But, this time, all went well. In fact, he proclaimed this a success and would be happy with it in our regular meal rotation. I really liked it too. The chili oil and sliced fresh chiles gave it a good punch of spice, and the marinade became a delicious sauce for the dish. I’m glad I finally pulled that book off the shelf again.
For the gingered greens and tofu, I used broccoli greens and stems. The leaves of broccoli greens are a little thicker than other greens so they hold their shape well. They have a mild taste and worked perfectly here. The tofu was marinated for five minutes in a mixture of soy sauce, dry sherry, and rice vinegar. Then, it was broiled in the marinade until browned on each side. The greens were simply stir fried with ginger and vegetable oil and then hit with some chili oil, lime juice, and cilantro. For serving, the tofu and sauce were spooned atop the greens, and all was sprinkled with cilantro and chopped, toasted cashews. I also added some sliced hot chiles to the garnishes. It was just that easy.
Kurt gets nervous when dinner includes the phrase stir fry because I usually botch it horribly. But, this time, all went well. In fact, he proclaimed this a success and would be happy with it in our regular meal rotation. I really liked it too. The chili oil and sliced fresh chiles gave it a good punch of spice, and the marinade became a delicious sauce for the dish. I’m glad I finally pulled that book off the shelf again.
Your tofu looks so good! I love tofu, but my fiance isn't very keen on eating it "un-hidden" if you know what I mean. So when I make it, it has to be only for me. But ginger is my fav. ever. I'll have to look into that book!
ReplyDeleteI always botch stir fry too! I heat the oil too high before adding the veggies or I don't stir enough and they cook unevenly.
ReplyDeleteThis looks really good! I actually bought a package of tofu for the first time this week. There are so many kinds - firm, extra firm, super firm, it was so confusing!
Looks great - I love the pics!
ReplyDelete-DTW
www.everydaycookin.blogspot.com
gorgeous! Love your food presentation. And this is so healthy too ... I think I would have order this if I see the photo on the menu in a restaurant :D
ReplyDeleteyes, this is very healthy, but more importantly, it'd be delicious! even a tofu-hater would find it hard to turn away from this. :)
ReplyDeletei have GOT to push myself to make more tofu. i don't know why i don't... this looks so yums.
ReplyDeletethis blog is turning into a resource for me - I will just come here - scroll through your archives for ideas and basically never have to think again....this is great.
ReplyDelete