Lest you get the idea that all we ever eat around here is dessert and pizza, I thought I would share a rather healthy recipe with you. (Don’t leave just yet; we all need to eat some good-for-you foods now and then!) All winter long, our garden has provided tons of lettuce, spinach, swiss chard, kale, and asian greens. Because rain has been plentiful this year, all I’ve had to do is harvest. It’s been ludicrous, really, all the food we’ve gotten out of an hour or so of planting seeds, and almost no other work at all. And, yes, I do know exactly how spoiled we are.
If you find yourself in the same situation, or if you see some gorgeous greens at the farmer’s market, this is a recipe that goes together quickly. My greens are a mix of red mustard, mizuna, tatsoi, pac choi, and asian red kale (you can see them toward the back of the picture), but any spicy, tender greens will do.
Asian Greens with Tofu, Cashews, Ginger, and Noodles
Ingredients (Serves 4)
1/3 package Saifun noodles (bean threads, noodles made from mung bean starch, they come in a 3-pack tray, or use rice noodles – follow package directions for soaking)
14 ounces extra-firm tofu
1/2 cup cashews
2 tablespoons vegetable oil, divided3 cloves garlic, finely chopped
3 teaspoons grated fresh ginger
1 pound of mixed asian greens (remove stems from leaves, coarsely chop stems, chop leaves, keep stems and leaves separate)
3 tablespoons soy sauce*
3 tablespoons sweet chili sauce
Place Saifun noodles in a bowl and cover with boiling water. Let stand 20 minutes, stir to separate noodles, then drain.
While Saifun noodles are soaking, put a double or triple layer of paper towels on a plate. Slice tofu into 3 slabs. Place one slab on the paper towels. Cover with another triple layer of paper towels and then another layer of tofu. Cover with another layer of paper towels and then tofu, and finish with a layer of paper towels. Place a cast iron skillet on top of the paper towels to press the liquid out of the tofu. Let the weighted tofu sit for about 20 minutes. (This makes for a firm, chewy texture.) Cut tofu into ½ inch cubes.
Heat a wok (I just use a large frying pan) over high heat. Add cashews and toss or stir until golden. Remove cashews from pan and set aside.
Reduce heat to medium-high. Heat 1 tablespoon vegetable oil in the wok or frying pan. Add the tofu and fry until golden brown. Remove tofu from the pan and drain on paper towels, leaving any excess oil in the pan.
Add the remaining tablespoon vegetable oil, garlic, fresh ginger, and stems from the greens to the wok or pan and stir-fry until stems are tender.
Add the chopped green leaves, soy sauce and sweet chili sauce and stir-fry until leaves start to wilt.
Stir in noodles, tofu, and cashews and toss. Serve immediately.
*If you are making this gluten-free, make sure to use a gluten-free soy sauce brand.
