Asian Greens and Tofu with Peanut Sauce

This has become a favorite of ours this winter because it’s simple, tasty, and more or less failsafe. It does call for several things we obviously can’t get locally, but none of these are produce. This is a good recipe for a few people to make, since it’s full of separate sections, but it’s also fairly straightforward alone.

1 cabbage or 4-5 cups of Asian cooking greens
1 block firm tofu
Peanut sauce
First, get your rice started, if it’s brown rice you need to leave more time than white rice, so keep that in mind
1. Cut the tofu into small cubes and lay them on a clean cloth to dry.
2. Fry the tofu in a little neutral oil until they start to turn golden brown, about 20-30 minutes depending on your stove. Try to avoid moving them more than you need to prevent sticking. When they are done, set them aside in a bowl.
Meanwhile, don’t lose track of the rice, and start the greens:
3. Chop the cabbage or Asian greens into two-inch long strips and set aside
4. Finely chop two shallots and three cloves of garlic.
5. Cook the shallots and garlic until they turn slightly translucent, then add the cabbage or Asian and a few tablespoons of water.
Meanwhile, make up the peanut sauce:

We like to use Mark Bittman’s peanut sauce from How to Cook Everything Vegetarian but you can use whatever peanut sauce you like. We’ve been using Ithaca Tofu, a delicious tofu brand made in Ithaca, NY.

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