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- Side One - Cut Out Below -
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Pan-fried Tofu and Greens with Almond Ginger Drizzle

From the book Feeding the Whole Family, by Cynthia Lair

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.

- Side Two- Cut Out Below -
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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.

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.