From my farm to my fork: Gingered Greens & Tofu

My husband went to school in upstate New York a few years back, long before I entered his life. He remembers distinctly the two times he went to Moosewood Restaurant. We have only been back there once together and it was before we were even married and I was still clueless about food – I made fancy spaghetti by adding veggies and sausage, but that might have been it. He was even more clueless – by the end of the week his individual meals would constituted an entire meal, corn one night, bacon another, salad yet another. So, suffice to say, we didn’t make it to Moosewood.

A couple few years ago, I got my first Moosewood cookbook from my mother and acquired yet another a few years after that. I want all of them now, well at least the ones I can use for everyday cooking and not so much the ones for Sunday meals and stuff since I’m not ready to fight that battle. But I love these books.

One night a few weeks back we got home late from our garden, fed the kids PB&J, and put them to bed. I was starving. Pancho was only a few weeks old and I wanted to eat something delicious. On my counter I had a bag full of stir-fry greens (quite honestly I don’t know what’s in them besides kale and chard, but probably mustards and stuff) and a pile of garlic scapes. So, I pulled out the handy Moosewood Restaurant Cooks at Home and made this in a jiffy. And can I just say how AWESOME it was to cook without distractions? I didn’t care that I was eating dinner at 10:30 – I was just happy to be eating dinner 25 minutes after starting with Matt and nobody else!!

And yes, I used white rice – GUILTY! But it was quick and like I said, a nursing mama’s gotta do what she can to stuff her face! AND, another and, I know, I apologize for posting a recipe that uses ingredients that you can’t necessarily find in a grocery store. It’s terribly mean, and I hate it when people do it to me, but if you get your hands on greens (which is tough this time of year, but give it a few months!) and some garlic, you’re good to go.

I don’t know if it was eating this without children that made it especially good, or if it was just really that good, but I made it again three days later, and then another week after that. I can’t wait until fall when my greens aren’t bolting at the first sign of sunshine to make it again, but this time with the beautiful bulbs of garlic I just finished tying and are ready to hang and cure.

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Gingered Greens and Tofu:
Adapted from Moosewood Restaurant Cooks at Home

Tofu Marinade:
1/2 cup soy sauce
1/2 cup dry sherry or mirin
1/4 cup rice wine vinegar
2 Tbs brown sugar or agave nectar

1-2 cakes of extra firm tofu

2 Tbs coconut or safflower oil, divided
2 Tbs grated fresh ginger
5-6 garlic scapes, chopped
6 cups coarsely chopped stir-fry greens (bok choy, Chinese cabbage, or Swiss Chard)
Juice of one lime
Splash of chili oil

Optional toppings: toasted cashews
Put on a pot of long grain brown rice.
Cut the tofu into 1/2″ slices, then ~1″ squares.
In a small saucepan, bring the marinade ingredients to a boil. Simmer for 1 minute and remove from heat.
Place the squares of tofu in a non-reactive heatproof pan – a half sheet pan was big enough for two cakes of tofu.
Pour the marinade over the tofu squares, sprinkle with one Tablespoon of oil, and set aside for ~10-40 minutes.
Preheat the broiler on high.
Broil the tofu for 7-8 minutes, until lightly browned; then turn it over with a spatula and brown the other side. (This is the most tedious part.)
While the tofu broils, heat 1 Tbs of canola oil in a wok or large skillet.
Stir in the ginger and garlic scapes stirring until fragrant (~1 minute).
Add the greens, stirring constantly over high heat until the greens are wilted. When the greens are just tender, add the lime juice, and chili oil, and remove from heat.
When the tofu is browned, gently toss it with the marinade and the cooked greens, and reheat if necessary. Top with toasted nuts if you like and serve immediately over white brown rice.

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