By Alaina Sullivan
The combination of quick-fried tofu, sautéed greens and Thai-inspired peanut sauce brings a ton of texture and flavor to the plate. For the greens I used baby bok choy, though Chinese broccoli, tatsoi, or Napa cabbage, alone or in combination, would work just as well. The tofu (which you want to be as dry as possible) is pan-fried, which browns its exterior while the inside stays warm and soft. The peanut sauce is thick and rich, with tangy notes of soy sauce and lime. Recipe from Mark Bittman’s Kitchen Express.
Crisp Tofu and Asian Greens with Peanut Sauce
Slice firm tofu into strips or cubes and pat dry; roughly chop a bunch of the greens. Pan-fry the tofu in some vegetable oil until it browns on all sides, about four minutes; remove tofu from pan and pour off all but a little of the oil. Add the greens and pinch or two of red chile flakes, and continue cooking until the vegetables turn dark green, about three minutes. Mix together a half cup of peanut butter, a couple of tablespoons of soy sauce, and fresh lime juice to taste; add a bit of water if necessary to get a nice consistency. Add the sauce to the pan along with the reserved tofu and toss to coat. (You may not need to use all of the sauce, depending on how much greens/tofu you have). Garnish with crushed peanuts and serve.