Stir-Fried Tofu with Greens and Cashews
Woks are ideal for cooking greens because you can see exactly when they are done: when they're wilted but retaining some texture. This recipe packs a garlicky punch, but the tame-hearted can tone it down. Also, be sure to drain tofu well or it will not cook properly and may even stick to the wok.
- Line large plate with paper towels. Cut tofu in half lengthwise and set on paper towels. Top with another plate and heavy can. Let drain 15 minutes.
- Meanwhile, in dry wok, cook cashews over low heat, stirring occasionally, until lightly toasted, about 3 minutes. Transfer to plate; set aside. Cut tofu into 1/2-inch cubes and set aside.
- Set wok over high heat and add 1 tablespoon oil. Add tofu cubes and stir-fry until golden, about 4 minutes. Add 1/2 tablespoon garlic and stir-fry 1 minute. Add soy sauce and 1/4 cup broth; bring to a boil. Reduce heat to medium, cover and simmer 4 minutes. Transfer to medium bowl; set aside. Rinse and dry wok.
- Set wok over high heat and add 1 teaspoon oil. Add 1 tablespoon garlic and stir-fry 30 seconds. Add about one-third of the greens, 1/4 teaspoon salt and 1 teaspoon pepper and stir quickly to blend. Gradually drizzle 2 tablespoons broth around outer perimeter of greensnot in the center. (This technique creates steam so the greens cook more quickly.) Stir-fry until greens are tender, 1 to 2 minutes. Transfer to large bowl.
- Repeat step 4 two more times until all greens are cooked. Drain greens, discarding any liquid.
- Return wok to high heat and combine all greens, reserved tofu mixture and toasted cashews. Add remaining 1/4 cup broth and stir-fry until heated through, about 30 seconds. Serve hot.