These two veggie dishes make for a delicious vegetarian dinner with a side of rice...perfect for those days when you're really in the mood from something green! The broccoli was my favorite...I think it would also be tasty at room temperature for a salad at a picnic. The broccoli is nice and crispy and the marinade is really yummy. The greens were also tasty and this is a nice way to prepare tofu that's really flavorful.
Ginger-y Greens with Tofu (from Moosewood Restaurant Cooks at Home)
1/2 cup soy sauce
1/2 cup dry sherry
1/4 cup vinegar
3 T brown sugar
1 cake extra-firm tofu, pressed at least 2 hours
1/4 cup vegetable oil, divided (2 T+ 2 T)
2 T grated fresh ginger root
6 cups coarsely shredded bok choy, kale, Chinese cabbage, or Swiss chard, packed
3 T lime juice
2 T chopped fresh cilantro
Toasted cashews or peanuts (optional)
1. Bring the marinade ingredients to a boil in a small saucepan. Simmer for 1 minute; remove from heat.
2. Cut the blocks of the tofu into 1-inch squares. Oil a large baking pan and place the squares in a single layer in the pan. Pour the marinade over the tofu and thens sprinkle with 2 T oil. Set aside at least 5 minutes.
3. Preheat the broiler and prepare the remaining ingredients so they will be easily on hand while stir-frying.
4. Broil the tofu 7-8 minutes until lightly browned; then turn with a spatula and brown the other side. Watch the tofu very carefully to prevent burning!
5. Heat the remaining 2 T oil in a wok. Stir in the ginger, add the greens, and stir constantly on high heat until the greens wilt. When the greens are just tender, add the lime juice, cilantro, and cayenne, and remove from the heat. Gently toss in the tofu. Top with toasted nuts if desired.
Walnut-Sesame Broccoli (from The Vegetable Dishes I Can't Live Without by Mollie Katzen)
1/3 cup roasted walnut oil (or olive oil)
1 T dark sesame oil
1 T soy sauce
1 tsp salt
1 T finely minced fresh garlic
1 T finely minced fresh ginger
Freshly ground black pepper, to taste
2 lbs. broccoli, cut into 2 inch spears
1/3 cup unseasoned rice vinegar
1 1/2 cups walnut halves, lightly toasted
1. Combine oils, soy sauce, salt, garlic, ginger, and peppers in a large bowl.
2. Steam the broccoli until just tender and bright green. Shock under cold running water to stop the cooking; drain thoroughly and pat with paper towels. Add to the marinade and stir gently until well coated. Cover tightly and allow to marinate at room temperature for at least 2 hours.
3. Stir in the vinegar within 15 minutes of serving. Sprinkle on the walnuts at the very last minute. Can be served cold or at room temperature.