Tofu and Greens

As promised.  I feel really good about this week's farm share!  I'll get through most of the lettuce and arugula today, and all I have left are the beets & greens, some herbs, chard, and a bit of spinach.  Which means I'll make beet risotto tonight, and have just a few herbs leftover.  I am going to be ready for my new box on Saturday morning!  I feel especially good because I didn't pick this box up until Monday evening, so I'm really a few days ahead.

It later occurred to me that this should probably be served on a grain (like brown rice, or maybe quinoa) but it was way too late for that.  I'm serving with lettuce and arugula... since that's what I've got

For the Wok:
1 T olive oil
1 package firm tofu, frozen, thawed, drained, and cut into cubes
2 T tamari (for the tofu, you'll need more for the sauce)
4 cloves garlic
1 t red pepper flakes
1 huge bunch (2 lbs) Tatsoi (or Bok Choy, they're apparently very similar)  - separate the white stems from the greens, and chop the stems into bite size pieces.  You should also chop the greens, but keep them separate (they cook at different speeds)
3/4 lb spinach

For the Sauce:
1 T sesame oil
2 T peanut butter
1 T brown rice vinegar

Sauce - which is doubling as salad dressing today.

To throw on top:
1/2 c chopped cilantro
1/2 c chopped green onions

Heat the oil, toss the tofu in the soy sauce (frozen-thawed tofu soaks it up in seconds).  Let it sit and brown, toss it, let it sit in brown.  (I chopped the white parts of the tatsoi while it browned.)  Add the garlic and the pepper flakes, stir a minute, add the white parts of the tatsoi.
Clean and chop the green parts of the tatsoi, add them.  Do the same with the spinach.  (Spinach wilts faster than other greens so I added it last.)
Turn off the heat when you add the last of the spinach, stir, and cover.
Whisk together the sauce ingredients, and poor over and stir into the greens and tofu.
Add cilantro and onions.
Be amazed at how little food you got out of so much vegetable!