This simple stir-fry highlights contemporary, quick-cooking spring greens, mixed with tofu. See the be aware beneath for recommendations on which leafy greens to make use of; you may fluctuate 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 types of tender spring greens
(about 10 to 12 ounces whole), bigger leaves and
usable stalks coarsely chopped (see be aware) - 1 to 2 teaspoons grated contemporary 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, optionally available
Minimize the tofu into ½-inch-thick slices. Blot properly between clear tea-towels or a number of layers of paper towel, then minimize 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 without delay. Cross round toasted nuts for topping every serving, if you would like.
Notice: Use one or two Asian greens comparable to mizuna, tatsoi, or bok choy (or some other Asian greens out there to you); or attempt a mixture 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 below are extra:
Additionally attempt: our Teriyaki Eggplant.
