1 one-pound block extra-firm tofu
3 tbsp low-sodium soy sauce
2 tbsp toasted sesame oil
1/2 tsp chili paste (optional)
3 tbsp freshly squeezed lime juice
1 tbsp grated ginger
6 cloves garlic, thinly sliced
2 pounds bitter greens, such as collard, mustard, baby bok choy, or dandelion (can also use any other dark green leafy veggies), washed, trimmed, and torn into pieces
1 tsp sesame seeds, lightly toasted
1/4 tsp crushed red pepper flakes
- Cut tofu in half lengthwise, then cut each piece across into 6 slices. Place tofu on a paper towel-lined plate. Cover with more paper towels; place another plate on top. Weight with a few soup cans. Chill 30 minutes so towels absorb excess water.
- In a medium bowl, combine soy sauce; sesame oil; chili paste, if using; lime juice; ginger; and garlic. Set aside. Transfer tofu to medium bowl; toss with half the marinade; let sit for 30 minutes.
- Heat a nonstick skillet over medium heat. Working in batches, arrange tofu in a single layer in pan. Cook until golden brown, about 2 minutes per side. Transfer to platter; repeat with remaining tofu. Gradually add greens to skillet with remaining marinade. Cook, tossing occasionally, until greens are wilted and most of the liquid has evaporated, 5 to 8 minutes. Transfer to platter with tofu. Sprinkle with sesame seeds and red pepper; serve. 15 grams of protein per serving.