This simple stir-fry highlights contemporary, quick-cooking spring greens, mixed with tofu. See the observe under for options on which leafy greens to make use of; you may range it every time. My favourite is child bok choy!
Serves: 4
- 14- to 16-ounce tub agency or extra-firm tofu
- 2 tablespoons olive oil
- 1 medium onion, quartered and thinly sliced
- 1 medium purple or yellow bell pepper, or half of every
- 2 to three kinds of tender spring greens
(about 10 to 12 ounces complete), bigger leaves and
usable stalks coarsely chopped (see observe) - 1 to 2 teaspoons grated contemporary or jarred ginger
- 3 tablespoons reduced-sodium soy sauce or teriyaki sauce, or to style
- ¼ cup or extra chopped toasted cashews
or slivered almonds for topping, elective
Lower the tofu into ½-inch-thick slices. Blot properly between clear tea-towels or a number of layers of paper towel, then reduce into ½-inch cube.
Warmth half of the oil in a stir-fry pan or large skillet. Add the tofu and stir-fry over medium-high warmth till golden on most sides. Take away to a plate.
Warmth the remaining oil in the identical skillet. Add the onion and sauté over medium warmth till translucent. Add the bell pepper and proceed to sauté till the onion is golden. Add the greens and ginger and stir-fry briefly, simply till leaves are wilted.
Stir within the tofu cube, season to style with soy sauce, and serve directly. Cross round toasted nuts for topping every serving, if you would like.
Be aware: Use one or two Asian greens corresponding to mizuna, tatsoi, or bok choy (or every other Asian greens accessible to you); or attempt a mix of spinach with arugula or watercress.
Dietary Data:
Per Serving (made with mizuna & bok choy): 199.6 energy; 14g fats; 453.6mg sodium; 302.3mg potassium; 8.2g carbs; 1.7g sugar; 13.7g protein
Listed here are extra:
Additionally attempt: our Teriyaki Eggplant.
