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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)
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
- 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.
- 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.
- 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.
- Add marinated tofu back to wok/pan while still heating. Toss to coat greens and mix. Serve over rice, rice noodles, quinoa, etc.
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