CARDAMOM TOFU WITH LIME GREENS
(INSPIRED BY OTTOLENGI COOKBOOK – FLAVOR)
YOTAM OTTOLENGHI is such an amazing chef and so inspirational for all that are vegetarian and even vegan. He takes spices from around the world and creates the most exquisite dishes that are simply so easy. All you need to do is read his go-to seasoning and once your pantry is stocked there is no end to what you can create.
This week I picked up my weekly basket of organic vegetables from the local farm and was in awe with the amount of collard greens and Bok Choy. I have learned from experience to cook fresh vegetables the first few days I bring them home or else they do not get used. So, not really knowing what to do, I picked up Ottolenghi’s new book Flavor for inspiration. I created this recipe from his book tonight in less than an hour and served it over steamed black coconut rice. You could also serve this over beans if you want a little more fiber. It was hard to believe 6 cups of collard greens and Bok Choy simmered down to two cups. So, do not be afraid to cook this dish with the full amount in the recipe.
FYI, collard greens are an excellent source of Vitamin K, Vitamin A, Vitamin C and beta-carotene.
Cardomon Tofu with Lime Greens
1 lime – pierced and soaked in 1/2 cup hot water for 20 minutes – remove lime and reserve liquid
3/4 cup flour
1 cup cornstarch
4 1/2 tsp cardamom
Salt and pepper
3 1/4 cups sunflower oil
1 lb. silken tofu – cut into 1” cubes
6 garlic cloves sliced thin
1 hot Chili pepper – seeded and chopped finely
6 cups of collard greens & bok Choy (I used mostly collard greens & 2 head of bok Choy)
leaves and stalks separated and cut into 2” lengths
3 tbspn soy sauce
1/4 coconut milk
In a large bowl mix flour, cornstarch, cardamom 2 1/2 tsp salt, and 1 tsp pepper. Mix and set aside.
Line a plate with paper towels. Put 3 1/4 cups of sunflower oil into a large sauté pan or wok on medium heat.
Shake off tofu mixture and add to pan. Cook while stirring until golden brown on all sides.
Transfer to prepared plate using a slotted spoon.
Add 7 tsp sunflower oil into large sauté pan or wok on high heat. Add garlic and chilis and fry for 1-2 minutes until garlic is golden brown.
Add green stalks and stir-fry for 4 minutes, then add leaves and continue to stir until they are wilted.
Finally add lime water, soy sauce, and coconut milk, stir for a minute.
Add the tofu and warm for a minute or so.
Serve over rice, beans or just as is!