It Ain’t Easy Being Green, Spring Stir Fry

Sometimes desperation comes in the form of “I don’t want to go to the grocery store or farmer’s market today.”  And so, this modification of a 101cookbooks.com recipe was born…from the stuff I already had in my fridge and herb garden.

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Green, Spring Stir Fry

  • toasted sesame oil
  • 8 ounces extra-firm tofu, cut into slices thick as a pencil
  • 4 green onions, thinly sliced
  • scant 1 tablespoon freshly grated ginger (peeled)
  • 1/2 teaspoon crushed red pepper flakes
  • 1 # asparagus, trimmed and cut into 1-inch pieces
  • a couple big pinches of fine-grain sea salt
  • 4 cloves garlic, chopped
  • a few handfuls of chopped kale
  • zest and juice of one lemon and one lime
  • 2 tablespoons Hoisin sauce
  • 1 small handful fresh mint, slivered
  • 1 small handful fresh basil, slivered

When you are frying, stir-fry, the biggest advantages you can give yourself to combat ending up with a soggy-fry is to have all your ingredients prepped and within arms reach of the stove AND a smoking hot pan ready to dump them in to…sometimes a non-stick wok is not the best for this…but do the best you can with what you have.

Heat a splash of sesame oil in a large pan, or well-seasoned wok over medium high heat. When it is hot, add the tofu, and cook until golden – a few minutes. Remove the tofu from the pan and set aside.

Add another (generous) splash of oil to the pan and, as soon as it is hot, add the onions, ginger, red pepper flakes, asparagus, and salt. Stir fry for about a minute, then add the garlic, kale and stir-fry for another minute, or until the spinach wilts. Return the tofu to the pan. Stir in the lemon zest and juice and the Hoisin sauce. Cook for another 10-20 seconds, stirring all the while.  Serve immediately.  My favorite way to serve this is over cold Soba noodles.

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