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Crisp Tofu w/ Spicy, Bitter Greens and Peanut Sauce adapted from Mark Bittman's Kitchen Express serv

Slice firm pressed & drained overnight tofu into strips or cubes and pat dry no need; roughly chop a bunch of the greens one handful turnip greens, one handful kale.  Pan-fry the tofu in some vegetable coconut oil until it browns on all sides, about four minutes; remove and pour off all but a little of the oil. Add the greens and a pinch or two of red chile flakes, and continue cooking until the greens turn dark, about 3 minutes.  Mix together a half cup 1/4 c. of peanut butter, a couple of Tbs. soy sauce, and fresh lime juice to taste.  Also added a drizzle of sesame oil & some sesame seeds; and a bit of water if necessary to get a nice consistency I ended up adding a lot of water in order to get a drizzl-able sauce.  Add the sauce to the pan along with the reserved tofu and toss to coat. I removed the greens from the pan first.  Garnish w/ crushed peanuts and serve.