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Braised brassicas with tofu and ginger

From Farm Where Life is Good

<p>Mind you, this is a concoction, but straight from the field, to the stove, to the table, to our bellies on this harvest day.</p>
Source: My noggin (Entered by Lara Rasmussen Anderson)
Serves: 3-4

1 tub tofu, extra-firm
1 bunch garlic chives
1 Tbsp toasted sesame oil
1/2 cup tamari/soy sauce
1-2 Tbsp sriracha
2 Tbsp maple syrup
1 inch ginger root, zested
2 Tbsp sesame seeds
1 tsp garlic powder (or 2 cloves fresh, minced)
1-2 cup broccoli, rough chopped
1 bunch kale

Step by Step Instructions
  1. Drain tofu and cut into bite-sized cubes. Chop garlic chives. Heat sesame oil in wok or large fry-pan to medium-high. Add tofu and chives and braise for 5-10 minutes, until moisture from tofu is evaporated and tofu is just beginning to brown.
  2. Meanwhile, mix tamari/soy sauce, sriracha, maple syrup, ginger, sesame seeds, garlic powder. When tofu is done, add to bowl of sauce and set aside.
  3. Strip kale from heavy stems and rough chop. In same wok/pan, maintain med-high heat and add kale and broccoli (and any green brassicas will do-- mustard greens, boc choi, turnip greens, etc.) Toss every 30 seconds or so to thoroughly wilt/braise the greens. Cook to your preference but try to maintain a bright green color for optimal nutritional content.
  4. Add marinated tofu back to wok/pan while still heating. Toss to coat greens and mix. Serve over rice, rice noodles, quinoa, etc.