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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.
- Calories 228
- Carbohydrate Content 19 g
- Cholesterol Content 0 mg
- Fat Content 13 g
- Fiber Content 4 g
- Protein Content 10 g
- Saturated Fat Content 2 g
- Sodium Content 712 mg
- Sugar Content 0 g