1/2 cup soy sauce
1/2 cup sherry
1/4 cup rice wine vinegar
3Tbs. brown sugar

2 tofu cakes (approx. 1.5 lb.)
1/4 cup peanut oil or vegetable oil
2 Tbs. grated fresh ginger
6 cups shredded greens (any variety)
3 Tbs. fresh lime juice
2 Tbs. chopped fresh cilantro
pinch cayenne or splash of chili oil
Toasted cashews or peanuts

Bring marinade ingredients to a boil in a small saucepan. Simmer for 1 minute and remove from heat. Cut tofu into 1 inch squares, 1/2 inch thick, sprinkle with 2 tablespoons oil and marinade for 5 minutes. Prepare remaining ingredients. Broil tofu for 7-8 minutes per side until lightly browned. While tofu broils, heat 2 tablespoons oil in a wok or large skillet. Stir in the ginger and add greens. Stir constantly until the greens are heated through and wilted. Add lime juice, cilantro and cayenne. Remove from heat. Toss with tofu and marinade. Top with nuts if desired.

(contributed by CSA member, Katie Davison)

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