Collards in Spicy Sesame Sauce

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


  1. 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.

  2. Add 1 Tbsp sesame seed oil, onions, and chili pepper flakes to the same skillet; sauté until onions become transparent.

  3. Add collards and sauté until wilted.

  4. Make Spice Sesame Sauce: Add all sauce ingredients into a small bowl and whisk well until mixture becomes smooth.

  5. 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.

  6. Garnish with cilantro.

  7. Served hot as a side dish or over rice or noodles as a meal.

Collards in Spicy Sesame Sauce
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