Pan-fried Tofu and Greens with Almond Ginger Drizzle

From the book Feeding the Whole Family, by Cynthia Lair, available from Amazon.com.

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 (look for this in the section of your grocery store with Thai foods)

1 pound firm tofu; 1-2 tablespoons toasted sesame oil; 1-2 large bunches greens (I used kale); 8 ounces udon noodles (find in the section of your grocery store with
Asian foods)

Sauce
1/4 cup creamy almond 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.

 

Pan-fried Tofu and Greens with Almond Ginger Drizzle (cont.)

Directions:

• In the morning, combine all ingredients from marinade. Cut tofu into 1/2" slabs, then cut slabs into triangles. Put marinade and tofu in a glass storage container with a tight-fitting lide and refrigerate 4-8 hours. Heat oil in a skillet. Place marinated tofu pieces in oil and brown on both sides. Set aside and prepare greens.
• Pull the leaves away from the stem. Wash greens carefully. An easy way to do this is to fill your sink with cold water and submerge the greens. Bring 2 quarts of water and 1/2 teaspoon of salt to boil. Submerge greens. Boil for 7-10 minutes. Pour cooked greens into a colander in the sink. Let cook. Squeeze out excess water with your hands. Chop into bite sized pieces. Set aside.
• Bring a large pot of water to boil and cook udon noodles, according to package directions. While noodles are cooking, prepare sauce. Put all ingredients in a small pan on low heat. Using a whisk, mix ingredients until smooth and warm. Add extra water for desired consistency. Serve noodles with cooked greens and browned tofu on top. Drizzle sauce over all.