Stir-Fried Tofu with Greens and Cashews

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Stir-Fried Tofu with Greens and Cashews 01-MAY-00 p.

44

6 servings—Egg- & Dairy-free

 

Woks are ideal for cooking greens because you can see

exactly when they are done: when they're wilted but

retaining some texture. This recipe packs a garlicky

punch, but the tame-hearted can tone it down. Also, be

sure to drain tofu well or it will not cook properly

and may even stick to the wok.

 

1 lb. extra-firm tofu, drained

1/2 cup raw cashew pieces (2 1/2 oz.)

2 Tbs. olive oil

3 1/2 Tbs. finely chopped garlic(14 medium cloves)

2 Tbs. soy sauce or tamari

3/4 cup plus 2 tablespoons vegetable broth or water

1 1/2 lbs. leafy greens (kale, Swiss chard, collards

or bok choy), cut into 2-inch pieces (16 cups)

3/4 tsp. salt

3 tsp. freshly ground pepper

1. Line large plate with paper towels. Cut tofu in

half lengthwise and set on paper towels. Top with

another plate and heavy can. Let drain 15 minutes.

 

2. Meanwhile, in dry wok, cook cashews over low heat,

stirring occasionally, until lightly toasted, about 3

minutes. Transfer to plate; set aside. Cut tofu into

1/2-inch cubes and set aside.

 

3. Set wok over high heat and add 1 tablespoon oil.

Add tofu cubes and stir-fry until golden, about 4

minutes. Add 1/2 tablespoon garlic and stir-fry 1

minute. Add soy sauce and 1/4 cup broth; bring to a

boil. Reduce heat to medium, cover and simmer 4

minutes. Transfer to medium bowl; set aside. Rinse and

dry wok.

 

4.

 

Set wok over high heat and add 1 teaspoon oil. Add 1

tablespoon garlic and stir-fry 30 seconds. Add about

one-third of the greens, 1/4 teaspoon salt and 1

teaspoon pepper and stir quickly to blend. Gradually

drizzle 2 tablespoons broth around outer perimeter of

greensnot in the center. (This technique creates steam

so the greens cook more quickly.) Stir-fry until

greens are tender, 1 to 2 minutes. Transfer to large

bowl.

 

5. Repeat step 4 two more times until all greens are

cooked. Drain greens, discarding any liquid.

 

6. Return wok to high heat and combine all greens,

reserved tofu mixture and toasted cashews. Add

remaining 1/4 cup broth and stir-fry until heated

through, about 30 seconds. Serve hot.

 

PER serving: 228 CAL; 10 G PROT; 13 TOTAL FAT (2 SAT.

FAT); 19 G CARB.; CHOL; 712 MG SOD.; 4 FIBER

 

 

 

 

2000-2002 Vegetarian Times, Inc. and RCL,

Inc. All rights reserved

 

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