Dinners/stir-fried tofu with greens and cashews

Serves: 6

Active Time: 45 minutes

Total Time: 45 minutes

From: http://www.vegetariantimes.com/recipe/stir-fried-tofu-with-greens-and-cashews/

Ingredients

1 lb. extra-firm tofu, drained

½ cup raw cashew pieces (2 ½ oz.)

2 Tbs. olive oil

3 ½ Tbs. finely chopped garlic(14 medium cloves)

2 Tbs. soy sauce or tamari

¾ cup plus 2 tablespoons vegetable broth or water

1 ½ lbs. leafy greens (kale, Swiss chard, collards or bok choy), cut into 2-inch pieces (16 cups)

¾ tsp. salt

3 tsp. freshly ground pepper=Directions=

Step 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.

Step 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.

Step 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.

Step 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.

Step 5

Repeat step 4 two more times until all greens are cooked. Drain greens, discarding any liquid.

Step 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.