This is one of my favorite dishes to prepare. I started cooking it in my mini-wok in Cambodia over the little gas stove. For this recipe I get to use fresh collard leaves picked from my garden!
Ingredients
Firm tofu (I like Trader Joe's brand Extra Firm)
6-8 leaves of collard greens (or substitute kale, spinach or chard)
1/2 yellow onion cut into slivers
4-6 garlic cloves, minced
salt & sugar to taste
1 Tbsp oil
Directions
1. Begin cooking rice in an electric rice cooker or on the stove-top.
2. Heat wok with 1 Tbsp oil. Drain and cube tofu. Place in oil, salt and sugar, then cover. Cook until golden on one side before turning and cooking some more. Add minced garlic and stir in. Continue browning.
3. While tofu is cooking, separate collard leaves from stems by slicing down each side of the stem. Slice stems into 1 inch pieces. Fold leaves over onto each other and slice across the bundle to create thin slices. Slice onions. (If desired, other dense vegetables can be added to the stir-fry mix such as broccoli, cauliflower or cucumbers.)
4. When tofu is slightly crispy on the outside, add the collard stems and any other vegetable you'd like. Don't add the onions or leaves just yet. Add 1/2 cup water to the pan. Stir this together. Cover and let cook for about 2-3 minutes. Stir in the onions and cook another 2 or so minutes covered. Finally, add the collard leaves, mix in and cover for about 1 minute. (You can also leave off the cover and stir with a spoon.) Turn off the heat. Serve with steamed rice.
2 comments:
that looks so yummy!
Speaking of surprises, your aerogramme arrived today. It was such a pleasant thing to find after a long day. You are right, they don't make them anymore, which is sad.
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