by Heather Schmitt-Gonzalez / Friday, August 13, 2010
Crisp Tofu and Spicy, Bitter Greens w/ Peanut Sauce
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.
Told ya I adapted it a bit. HA!
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Michiana-based food, drink, and travel writer with a fondness for garlic, freshly baked bread, stinky cheese, single malt Scotch, and Mexican food—who believes that immersing herself in different cultures one bite at a time is the best path to enlightenment.