For a one dish meal serve this one over Udon noodles or other grains.

Ingredients

• Marinade, made from:
  - 3 cloves garlic, sliced
  - 4 – 5 slices fresh gingerroot
  - 1 cup water
  - 1 tablespoon toasted sesame oil
  - 1/3 cup tamari or shoyu
  - 1 lb firm tofu
  - 1-2 tablespoons toasted sesame oil
  - 1-2 large bunches greens (you can use a mixture of greens)
  - 8 oz Udon noodles or other grains
• Sauce, made from:
  - ¼ cup creamy almond butter
  - 2 teaspoons maple syrup
  - 2 tablespoons tamari or shoyu
  - 1 tablespoon brown rice vinegar
  - 1 teaspoon grated gingerroot
  - 1-2 hot pepper oil (optional)
  - 1/3 cup water

Preparation

- Marinade: Combine all ingredients for marinade.
- Cut tofu into ½ inch slabs and then cut into triangles.
- Put marinade and tofu in a glass storage container with a tight-fitting lid and refrigerate for 4-5 hours.
- Heat oil in a skillet on medium high.
- Place marinated tofu pieces in oil and brown on both sides.
- Set aside and prepare greens (Wash greens carefully, remove any tough stems)
- Bring two quarts water to a boil; add ½ teaspoon salt.
- Submerge greens and boil for 7 – 10 minutes.
- Pour cooked greens into a colander in the sink and let cool.
- Squeeze out excess water with your hands.
- Chop into bite-sized pieces and set aside.

- Prepare noodles or other grain.

- Sauce: Prepare sauce by putting all sauce ingredients in a pan on low heat. Whisk until smooth and warm. Add extra water for desired consistency.

Serving

Serve noodles or grains with cooked greens and browned tofu, drizzle sauce over all.
Serves approximately 4.

Tags: almond, garlic, ginger, gingerroot, greens, mixed greens, sesame oil, Tofu, Udon noodles
Posted in KTC-recipes