Warm Mustard Greens with Miso-Tamarind Tofu

Serves: 2

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These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Bold, hearty and nutritious. Substitute arugula, spinach or any combination of greens that suit your taste. Serve with brown rice. Stir-fry or use a regular fry pan.

Ingredients

Preparation

In a large bowl, mix ginger, garlic, miso, tamarind, tomato paste, salt, pepper and water. Add tofu and gently mix well. Let sit for 15 minutes. (If you have the time, marinate 1 to 2 hours or overnight). In a wok or fry pan, heat oil until very hot. Add tofu and cook 4 to 5 minutes. Push tofu to side of wok. Add greens and cook until wilted. Mix tofu and greens until well incorporated. Season with salt and pepper.

Recipe by Chef Ken Charney, former PCC staff

Learn more about our recipes. View guidelines »

More about: cruciferous vegetables, greens, miso, spinach, tofu

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