Pan-fried Tofu and Collards with Cashew Ginger Drizzle

By Cynthia Lair

This is a superb one-dish meal when served over udon or soba noodles, brown rice, or quinoa.

1 pound firm tofu

1-2 tablespoons sesame oil

1-2 large bunches collard greens

Marinade

3 cloves garlic, sliced

4-5 slices (1/8 inch thick) fresh gingerroot

1 cup water

1 tablespoon brown-rice vinegar

1 tablespoon toasted sesame oil

1/3 cup tamari or shoyu

Sauce

1/4 cup creamy cashew butter

2 teaspoons maple syrup

2 tablespoons tamari or shoyu

1 tablespoon brown-rice vinegar

1 teaspoon grated gingerroot

1-2 teaspoons hot pepper oil

1/3 cup water

In the morning, combine all ingredients for marinade. Cut tofu into 1/2-inch slabs, then cut slabs into triangles. Put marinade and tofu in a glass storage container with a tight-fitting lid.

Heat sesame oil in a skillet. Place marinated and drained tofu pieces in oil and brown on both sides. Set aside. Prepare greens by stripping leaves from stems before washing. Wash greens carefully. (An easy way is to fill your sink with cold water and submerge the leaves.) Bring 2 quarts of water and 1/2 teaspoon of sea salt to boil. Submerge greens and boil for 5-8 minutes. Pour cooked greens into a colander in the sink. Let cool. Squeeze out excess water with your hands. Chop into bite-size pieces and set aside.

Combine all sauce ingredients in a small pan over low heat. Using a whisk, mix ingredients until smooth and warm. Add extra water for desired consistency. Serve cooked greens and browned tofu on top of noodles or grains. Drizzle sauce over all.

Makes 4 servings, 1 cup sauce

Preparation time: Overnight for marinade, 30 minutes to make dish

For Babies 10 Months & Older: Reserve some unmarinated tofu, cut into cubes, and serve with bite-size pieces of cooked noodles.

Variation for Children: Separate foods. Serve plain noodles, fried tofu, small pile of greens, and a little bowl of sauce for dipping.