Stir Fry Served w/ Greens

The produce worker at a local organic store sold me on these “Asian” greens. This older recipe for a stir fry was already in the back of my mind, and it proved to be a tasty pairing.

Stir Fry Served w/ Greens
Serves: 2
  • Tofu:
  • 6 oz extra firm tofu
  • 1 tsp coriander seeds
  • ½ tsp peppercorns
  • ¼ tsp salt
  • ¼ tsp sugar
  • Stir Fry:
  • 1 inch piece ginger peeled and grated
  • 2 cloves garlic minced
  • 1 TB oil
  • 1 small bunch scallions diced
  • ¼ cup cashews chopped
  • 2 TB soy sauce
  • 1 TB lime juice
  • 1 TB rice wine vinegar
  • Garnish:
  • 2 TB (or more) mint, chopped
  1. Cut tofu into thin slices. Press. Grind coriander seeds and peppercorns. Mix with salt and sugar. Sprinkle tofu with the mixture. Cover and allow to marinate at least an hour.
  2. Heat pan or wok. Add oil. Add tofu and cook for a couple minutes on each side until beginning to brown. Add garlic and ginger. Stir for a minute. Add scallions, soy sauce, lime juice, and rice wine vinegar. Stir to combine. Add cashews. Stir to combine.
  3. Serve on shredded lettuce or greens. Top with mint and more cashews if preferred.

Delicious! Just the thing to usher in salad season!

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