These recipes were entered by customers, growers, and market managers at the many locallygrown.net markets. Account-holders at those markets can see what recipes are in season, buy ingredients from their local growers while looking at the recipe itself, add comments and photographs, mark favorites, and more. Buying and cooking with locally grown food has never been easier!
Braised brassicas with tofu and ginger
<p>Mind you, this is a concoction, but straight from the field, to the stove, to the table, to our bellies on this harvest day.</p>Source: My noggin (Entered by Lara Rasmussen Anderson)
Step by Step Instructions
- Drain tofu and cut into bite-sized cubes. Chop garlic chives. Heat sesame oil in wok or large fry-pan to medium-high. Add tofu and chives and braise for 5-10 minutes, until moisture from tofu is evaporated and tofu is just beginning to brown.
- Meanwhile, mix tamari/soy sauce, sriracha, maple syrup, ginger, sesame seeds, garlic powder. When tofu is done, add to bowl of sauce and set aside.
- Strip kale from heavy stems and rough chop. In same wok/pan, maintain med-high heat and add kale and broccoli (and any green brassicas will do-- mustard greens, boc choi, turnip greens, etc.) Toss every 30 seconds or so to thoroughly wilt/braise the greens. Cook to your preference but try to maintain a bright green color for optimal nutritional content.
- Add marinated tofu back to wok/pan while still heating. Toss to coat greens and mix. Serve over rice, rice noodles, quinoa, etc.
Back to Recipe Listings
Click here to go back to the recipe listings