<< Back

Gingered Greens and Tofu


1/2 cup soy sauce

1/2 cup cooking sherry

 1/4 cup rice vinegar

 3 T brown sugar


1 package extra firm tofu

 1/4 cup vegetable oil

2 T grated fresh ginger root

 6 cups coarsely chopped Swiss chard, packed

 3 T fresh lime juice

 2 T chopped fresh cilantro

 Pinch of cayenne

 Toasted cashews or peanuts



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 inch slices and then cut the slices into 1-inch squares. Place the squares in the marinade and mix in 2 T oil. Let sit for 15-20 minutes. Preheat the broiler. Prepare the remaining ingredients and have them at hand before beginning to stir-fry. Broil the tofu for 7-8 minutes, until lightly browned; then turn it over with a spatula and brown the other side. While the tofu broils, heat the remaining 2 T of oil in a wok or large skillet. Stir in the ginger, add the greens, and stir constantly on high heat until the gre3ns wilt. When the greens are just tender, add the lime juice, cilantro and cayenne and remove from the heat. 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 over rice. Makes 3-4 moderately sized portions.

CSA Snapshot

Mailing list sign-up