This simple stir-fry highlights recent, quick-cooking spring greens, mixed with tofu. See the word under for strategies on which leafy greens to make use of; you possibly can differ 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 crimson or yellow bell pepper, or half of every
- 2 to three sorts of tender spring greens
(about 10 to 12 ounces complete), bigger leaves and
usable stalks coarsely chopped (see word) - 1 to 2 teaspoons grated recent 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
Minimize the tofu into ½-inch-thick slices. Blot nicely between clear tea-towels or a number of layers of paper towel, then lower 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. Move round toasted nuts for topping every serving, if you would like.
Word: Use one or two Asian greens resembling mizuna, tatsoi, or bok choy (or some other Asian greens obtainable to you); or attempt a mix of spinach with arugula or watercress.
Dietary Info:
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.
