Tofu and Greens with Almond Ginger Drizzle
In the morning,
combine all ingredients from marinade. Cut tofu into
1/2" slabs, then cut slabs into triangles. Put
marinade and tofu in a glass storage container with
a tight-fitting lide and refrigerate 4-8 hours. Heat
oil in a skillet. Place marinated tofu pieces in oil
and brown on both sides. Set aside.
leaves away from the stem. Wash greens carefully. An
easy way to do this is to fill your sink with cold water
and submerge the greens. Bring 2 quarts of water and
1/2 teaspoon of salt to boil. Submerge greens. Boil
for 7-10 minutes. Pour cooked greens into a colander
in the sink. Let cook. Squeeze out excess water with
your hands. Chop into bite sized pieces. Set aside.
a large pot of water to boil and cook udon noodles,
according to package directions. While noodles are cooking,
prepare sauce. Put all ingredients in a small pan on
low heat. Using a whisk, mix ingredients until smooth
and warm. Add extra water for desired consistency. Serve
noodles with cooked greens and browned tofu on top.
Drizzle sauce over all.