From WSPU Penn State
This nutritious one pan meal is provided by Jessica R. from Gilbertsville, Pa.
Ingredients
7 – 8 ounces extra-firm tofu cut into thin 1-inch segments
a couple pinches of fine-grain sea salt
a couple splashes of olive or peanut oil
2 medium cloves garlic, minced
1/3 cup pecans, toasted and chopped
3 tablespoons fine-grain natural cane sugar or brown sugar
1/4 cup cilantro, chopped
12-16 oz. greens, such as spinach, bok choy, kale, coarsely chopped
Directions
Cook the tofu strips in large hot skillet with a bit of salt and a splash of oil. Sauté until slightly golden, about 4 minutes. Add the garlic and pecans, and cook for another minute. Stir in sugar. Cook for another couple of minutes. Remove from heat and stir in cilantro. Scrape the tofu out onto a plate and set aside while you cook the greens.
In the same pan (no need to wash), add a touch more oil, another pinch of salt, and dial the heat up to medium-high. When the pan is nice and hot stir in the chopped greens. Cook for 2 – 3 minutes, stirring a couple times (but not too often) until the greens are wilted.
Serves 2 – 3 as a main dish, 4 as a side dish.
(Adapted from 101 Cookbooks by Heidi Swanson)
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Original recipe here.
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