SERVES: 4 as a side dish or YIELD: 2 ½ cups
2 Tbsp vegetable oil
½ lb. firm tofu, rinsed, pressed, cubed
1 Tbsp sesame seed oil
1 small onion, minced
½ tsp red pepper flakes
1 bunch collard greens (1 - 1.5 lbs.), de-stemmed, washed, cut in 1-inch pieces
Spicy Sesame Sauce
1/3 cup tahini
½ cup coconut milk
½ cup stock or water + more water if necessary
2 clove garlic, minced
1-inch piece ginger root, peel & grated
1 Tbsp soy sauce
1 tsp sriracha or red chili paste (Optional)
2 tsp sugar
Juice of 1 lime
¼ cup fresh cilantro, minced
In a large skillet, heat 2 Tbsp oil over medium high heat. Add tofu and stir-fry until golden brown on all sides. Remove tofu from skillet and drain on paper towels.
Add 1 Tbsp sesame seed oil, onions, and chili pepper flakes to the same skillet; sauté until onions become transparent.
Add collards and sauté until wilted.
Make Spice Sesame Sauce: Add all sauce ingredients into a small bowl and whisk well until mixture becomes smooth.
Add sauce to collards and reduce heat slightly to medium. Stir in tofu and simmer until the greens are—about 5 minutes. Add more stock or water if necessary to keep the greens in liquid.
Garnish with cilantro.
Served hot as a side dish or over rice or noodles as a meal.