From “Melissa’s Everyday Cooking with Organic Produce,” by Cathy Thomas (Wiley). Serves 4.
Ingredients
3 tablespoons canola oil or vegetable oil, divided use
1 medium yellow onion, cut in half from top to bottom and thinly sliced
1 large clove garlic, minced
1 tablespoon minced fresh ginger
2 1/2 cups coarsely chopped stemmed mustard greens
1 1/2 pounds extra-firm tofu patted dry with paper towels, cut into 3/4-inch cubes
3 tablespoons dry sherry
1/2 cup vegetable or chicken broth
2 1/2 tablespoons low-sodium soy sauce
2 green onions, cut into 1/4-inch thick diagonal slices, including dark green stalks
1 tablespoon toasted sesame seeds (optional)
Directions
Heat 2 tablespoons oil on high heat in wok or large, deep nonstick skillet. Add onion and cook, stirring frequently, until softened and starting to brown. Stir in garlic and ginger; cook 20 seconds (do not brown). Add mustard greens a handful at a time, stirring to combine. Stir until greens are heated through and wilted. Off heat, remove with slotted spoon to bowl.
Return wok to heat and add remaining 1 tablespoon oil; tilt pan to swirl oil to coat sides. When oil is hot, add tofu. Cook, tossing occasionally until tofu browns. Add sherry and broth; cook, stirring frequently until approximately half of liquid evaporates. Add mustard green mixture; toss and cook until greens heated through. Add soy sauce and green onions; toss. If desired, serve over cooked rice. Garnish with sesame seeds and serve.
