So it’s Monday again and I am major need of a Kale Monday recipe as my husband and I just got back from a long and way too much fun weekend at the Cannes Advertising Festival. While I was not able to get my act in gear to make this recipe tonight, it will be on the menu later this week! Emily from Paris Paysanne and last week’s For The Love of Kale, provided one of her favorite greens recipes from one of the Moosewood Cookbooks. As she lives in Paris sans kale, we thought it would be helpful to provide a dish that works well with any greens (kale, spinach, chard, etc). I was delighted when she chose something from The Moosewood Cookbooks, as they hold a special place in both our hearts. Emily cooked through the recipes one-by-one in college and I spent my childhood watching my mom cook all of the Moosewood recipes – the first of which came out in 1977 when the idea of being vegan was foreign in America!
Gingered Greens with Tofu
(serves 4; 30 minutes)
2 cakes of tofu (approx. 1.5 pounds)
1/2 cup of soy sauce
1/2 cup dry sherry
1/4 cup rice vinegar
3 tbsps brown sugar (maple syrup or honey can also work)
1/4 cup peanut or vegetable oil
2 tbsps grated fresh ginger root
6 cups coarsely chopped greens
3 tbsps fresh lime juice
2 tbsps chopped cilantro (or parsley)
pinch of cayenne or splash of chili oil
toasted cashews or peanuts (optional)
1. 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″ slices, then cut the slices into 1″ squares. Place the squares in a single layer in the non-reactive heatproof pan. Pour the marinade over the tofu, sprinkle on 2 tablespoons of the oil, and set aside for about 5 minutes.
2. Preheat the broiler. Prepare the remaining ingredients and have them at hand before beginning to stir-fry.
3. Broil the tofu for 7 to 8 minutes, until lightly browned; then turn it over with a spatula and brown the other side.
4. 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 constantly on high heat until the greens wilt. When the greens are just tender, add the lime juice, cilantro (parsley) and cayenne or chili oil and remove from the heat.
5. When the tofu is browned, gently toss it with the marinade and the cooked greens, and reheat if necessary.
Top with toasted nuts, if you like, and serve immediately.
Enjoy! The Kale Project plans to feature another post about Paris’ community gardens of which Emily is a member. Also, here is a fantastic article, written by Emily about the decline of Paris’ farmers markets.