Tofu and Greens
2 blocks firm tofu
Two bunches of kale or preferred green
One small yellow onion minced
Soy sauce
Mirin
Ginger
Garlic
Green onions
Chili flakes
Brown sugar
Vinegar (rice wine, cider, red wine)
Create Marinade
1 cup soy sauce
1 TBS mirin
1/4 cup vinegar
Minced Garlic to taste
Shredded or minced ginger to taste
1 tsp chili flakes
Chopped green onion
1 TBS sugar
Combine and dissolve sugar
Cut the tofu into 1/2 inch strips and marinate for one hour
Drain tofu in a colander and reserve ther rest of the marinade
Heat peanut oil in a wok and sear the tofu in small batches until heavily browned.
Clean the wok add more oil.
Cook the onions until soft and add the greens
Toss until slighted wilted
add a splash of the remaining marinade and steam till tender
Return the tofu to the pan and toss together until heated through
Serve over rice
Reduce the rest of the marinade in a pan and serve as a sauce on the side
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1 comment:
Vegetarian....
I always liked the quesadillas we made in college.
Tortilla filled with jack cheese, red beans (any bean, really), salsa, fold in half moon shape and pan fry until gooey. Quick and easy. My brother smokes ... stuff... like chicken, shrimp, turkey, salmon, hot dogs (for god's sake don't ask why). He had over-smoked some chicken and turkey and hated to toss it. We made chili with most, but sliced some and made quesadillas. He also had some homegrown jalapeños, so I rendered a few in oil and drizzled a little of that on...everything.
I also liked fresh mushroom risotto.
With a decent vegetable stock and some nice, earthy mushrooms added at the end, so they don't overcook (maybe some sun dried tomatoes, too?), and finished with some Parmesan cheese. it takes an hour of attention / stirring, but I always think it's worth the effort on a chilly day.
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