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Gallery Sauteed Tofu with Bitter Greens Credit: Lisa Hubbard Recipe Summary Servings: 6

Ingredients Ingredient Checklist One 1-pound block extra-firm tofu 3 tablespoons low-sodium soy sauce 2 tablespoons toasted sesame oil 1/2 teaspoon chili paste or Tabasco (optional) 3 tablespoons freshly squeezed lime juice 1 tablespoon grated ginger 2 pounds bitter greens, such as collard, mustard, baby bok choy, or dandelion, washed, trimmed, and torn into pieces 1 teaspoon sesame seeds, lightly toasted 1/4 teaspoon crushed red-pepper flakes 6 cloves garlic, thinly sliced

Gallery Sauteed Tofu with Bitter Greens Credit: Lisa Hubbard

Recipe Summary Servings: 6

Sauteed Tofu with Bitter Greens      Credit: Lisa Hubbard

Sauteed Tofu with Bitter Greens

Credit: Lisa Hubbard

Sauteed Tofu with Bitter Greens

Recipe Summary Servings: 6

Recipe Summary

Servings: 6

Servings: 6

6

Ingredients

Ingredients

  • One 1-pound block extra-firm tofu 3 tablespoons low-sodium soy sauce 2 tablespoons toasted sesame oil 1/2 teaspoon chili paste or Tabasco (optional) 3 tablespoons freshly squeezed lime juice 1 tablespoon grated ginger 2 pounds bitter greens, such as collard, mustard, baby bok choy, or dandelion, washed, trimmed, and torn into pieces 1 teaspoon sesame seeds, lightly toasted 1/4 teaspoon crushed red-pepper flakes 6 cloves garlic, thinly sliced

Directions

Cut tofu in half lengthwise, then cut each piece across into 6 slices. Place tofu on a paper-towel-lined plate. Cover with more paper towels; place another plate on top. Weight with a few soup cans. Chill 30 minutes so towels absorb excess water.

In a medium bowl, combine soy sauce; sesame oil; chili paste or Tabasco, if using; lime juice; ginger; and garlic. Set aside. Transfer tofu to medium bowl; toss with half the marinade; let sit for 30 minutes.

Heat a nonstick skillet over medium heat. Working in batches, arrange tofu in a single layer in pan. Cook until golden brown, about 2 minutes per side. Transfer to platter; repeat with remaining tofu. Gradually add greens to skillet with remaining marinade. Cook, tossing occasionally, until greens are wilted and most of the liquid has evaporated, 5 to 8 minutes. Transfer to platter with tofu. Sprinkle with sesame seeds and red pepper; serve.

Reviews (3)

 Add Rating & Review     50 Ratings   5 star values:        14    4 star values:        10    3 star values:        17    2 star values:        5    1 star values:        4

Reviews (3)

Add Rating & Review     50 Ratings   5 star values:        14    4 star values:        10    3 star values:        17    2 star values:        5    1 star values:        4

Add Rating & Review

50 Ratings 5 star values: 14 4 star values: 10 3 star values: 17 2 star values: 5 1 star values: 4

50 Ratings 5 star values: 14 4 star values: 10 3 star values: 17 2 star values: 5 1 star values: 4

50 Ratings 5 star values: 14 4 star values: 10 3 star values: 17 2 star values: 5 1 star values: 4

  • 5 star values: 14 4 star values: 10 3 star values: 17 2 star values: 5 1 star values: 4

    Martha Stewart Member     Rating: 5 stars       03/09/2018   Everyone loved this. I used tamari sauce instead of soy sauce - I like the flavor better, and it's less salty than soy sauce. I did add the red pepper flakes at the end. I didn't have Tabasco or chili paste so that was omitted. This should definitely be doubled.  

Martha Stewart Member     Rating: Unrated       03/15/2012   This is delicious! The marinade was perfect on the tofu but a little salty on the greens. I used collard greens. I also steamed some beets and squeezed a little lemon on them and they went really well with the dish. I'll make it again but maybe cut down on the soy sauce for the greens. Yum!  

Martha Stewart Member     Rating: Unrated       12/20/2008   I don't use paper towels, I just weight the whole block between two plates with heavy pan on top of the top plate. A great, simple option to cook tofu: slice like above, sprinkle a little oil

    Martha Stewart Member

    Rating: 5 stars 03/09/2018

Everyone loved this. I used tamari sauce instead of soy sauce - I like the flavor better, and it’s less salty than soy sauce. I did add the red pepper flakes at the end. I didn’t have Tabasco or chili paste so that was omitted. This should definitely be doubled.

Rating: 5 stars

Rating: Unrated 03/15/2012

This is delicious! The marinade was perfect on the tofu but a little salty on the greens. I used collard greens. I also steamed some beets and squeezed a little lemon on them and they went really well with the dish. I’ll make it again but maybe cut down on the soy sauce for the greens. Yum!

Rating: Unrated

Rating: Unrated 12/20/2008

I don’t use paper towels, I just weight the whole block between two plates with heavy pan on top of the top plate. A great, simple option to cook tofu: slice like above, sprinkle a little oil

All Reviews for Sauteed Tofu with Bitter Greens

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Sauteed Tofu with Bitter Greens

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest