tofu with greens

[Guest guest]

The sauce is the thing in this recipe.... a bit wa-haw or yowser -- and

too much of it.

1/3rd the amount is enough for the tofu

 

 

* Exported from MasterCook *

 

Tofu Stir Fried with Chinese Greens

 

Recipe By :Maggie Oster

Serving Size : 4 Preparation Time :0:00

Categories : Meatless Main Tofu

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/4 cup shoyu

1/4 cup rice Wine Vinegar

2 tablespoons dry sherry

1 teaspoon grated horseradish

1 tablespoon grated fresh ginger

2 garlic cloves -- minced

1 teaspoon sesame oil

1 tablespoon honey

1 small fresh jalapeno -- minced

or other hot pepper (cored, seeded)

2 tablespoons minced fresh coriander -- (cilantro leaves)

2 tablespoons minced fresh basil leaves

1 teaspoon minced fresh mint leaves

FOR THE STIR-FRY:

1 pound firm or extra-firm tofu (light) -- 1/2-inch cubes

2 tablespoons sesame oil

or peanut or other vegetable oil

1 large yellow onion -- halve vertically, thinly sliced

4 cups coarsely chopped mixed greens -- see notes

1 teaspoon cornstarch

FOR ACCOMPANIMENT:

2 cups hot cooked rice -- (see tip)

 

Combine all the marinade ingredients in a nonreactive bowl or dish. Add the

tofu cubes and let stand for at least 15 minutes.

 

Drain the tofu from the marinade, reserving it. Place a wok or large

nonstick skillet over high heat and drizzle 1 tablespoon of the oil around

the rim of the pan. Add the tofu cubes and cook, stirring constantly, until

golden, 3 to 4 minutes. Remove and set aside.

 

Add the other tablespoon of oil and the onion. Stir-fry for 2 minutes. Add

the greens and cook until wilted and tender, 3 to 5 minutes. Time will vary

depending on the type and age of the greens. Stir the cornstarch into the

reserved marinade and add to the wok. Cook until thickened, another few

minutes. Stir in the reserved tofu. Serve immediately with hot rice.

 

TIP - Makes enough sauce to serve 4 to 6; serve with 1/2-cup rice per person.

 

Source:

" Recipes from an American Herb Garden "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 320 Calories; 11g Fat (30.6%

calories from fat); 14g Protein; 41g Carbohydrate; 4g Dietary Fiber; 0mg

Cholesterol; 250mg Sodium. Exchanges: 2 Grain(Starch); 1 1/2 Lean Meat; 1

Vegetable; 2 Fat; 1/2 Other Carbohydrates.

 

NOTES : For the Asian greens include pak choi, spinach, kale, chard,

mizuna, tatsoi, etc.

 

Nutr. Assoc. : 26541 0 0 734 0 0 0 0 20103 0 383 87 4151 0 5681 0 0 0 3407

0 0 0

 

..

=^..^= PatH (Pat Hanneman)

online: http://home.earthlink.net/~kitpath/

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