Easy standby stirfry

Fried Tofu with Collard Greens

I love making this as it is so simple and easy and I can let the tofu cook first while cutting up the rest of the vegetables.

Before starting, get your rice started cooking, either in a rice cooker or on the stove top. Rice can always stay warm if it is ready before the stir-fry.

1. Cube very dense tofu and place in a hot wok with oil. Sprinkle some sugar and salt over the top. Cover and let brown.
2. Minced several cloves of garlic to place with the tofu after the first side is browned.
3. Slice 1/2 of a yellow onion. Cut the stems out of the collard greens, then thinly slice the leaves. Select another vegetable of your choice. I like broccoli, cauliflower or carrots, but any will do.
4. When the tofu is brown on one side, turn all the cubes over. Add the minced garlic. Continue cooking until the second side is brown.
5. Add the most dense vegetable first (i.e. cauliflower). Add a 1/4 cup of water to the pan and cover to let cook. After about 1 minute, stir in onions leaving the collard green leaves for the last item to be added.
6. If necessary, add more salt and/or sugar.
7. Add the vegetable mix to a plate or bowl of steamed Jasmine rice.

Enjoy! It should take less than 30 minutes.