A gorgeous vegetarian tofu recipe loaded with healthy greens

In the last post, we were introduced to tofu and got some nice tips on how to buy, store, prepare, and cook with tofu.

We also got a link to a ten-minutes-to-the-table vegetarian curry tofu recipe.

For the remainder of this week and next, we’re going to scour the Web looking for the best of the best in vegetarian tofu recipes.

And we’re going to kick it off with a sexy little number called Sauteed Tofu with Bitter Greens. This one is from the queen herself.

Sure, we are going to look for vegetarian tofu recipes from such notable food sources as Epicurious and Gourmet. But today, we are going to start with a lovely little vegetarian treat from Queen Martha herself. Or, at least, her pretty little magazine. Perhaps you’ve heard of it: Martha Stewart Living.
Vegetarian recipe: Sauteed Tofu with Bitter Greens
One 1-pound block extra-firm tofu
3 tablespoons low-sodium soy sauce
2 tablespoons toasted sesame oil
1/2 teaspoon chili paste or Tabasco (optional)
3 tablespoons freshly squeezed lime juice
1 tablespoon grated ginger
2 pounds bitter greens, such as collard, mustard, baby bok choy, or dandelion, washed, trimmed, and torn into pieces
1 teaspoon sesame seeds, lightly toasted
1/4 teaspoon crushed red-pepper flakes
6 cloves garlic, thinly sliced

Cut tofu in half lengthwise, then cut each piece across into 6 slices. Place tofu on a paper-towel-lined plate. Cover with more paper towels; place another plate on top. Weight with a few soup cans. Chill 30 minutes so towels absorb excess water.

In a medium bowl, combine soy sauce; sesame oil; chili paste or Tabasco, if using; lime juice; ginger; and garlic. Set aside. Transfer tofu to medium bowl; toss with half the marinade; let sit for 30 minutes.

Heat a nonstick skillet over medium heat. Working in batches, arrange tofu in a single layer in pan. Cook until golden brown, about 2 minutes per side. Transfer to platter; repeat with remaining tofu. Gradually add greens to skillet with remaining marinade. Cook, tossing occasionally, until greens are wilted and most of the liquid has evaporated, 5 to 8 minutes. Transfer to platter with tofu. Sprinkle with sesame seeds and red pepper; serve.

In our next post . . .

We’re going to have yet another tofu recipe. This one, from one of my favorite magazines, Bon App├ętit.