Stir-Fried Tofu and Escarole

This stir-fry has hot (red pepper flakes), sour (vinegar), sweet (honey) and bitter (escarole) elements. Escarole goes by a few names, including broad-leafed endive and Batavia endive. (In France it is just called Batavia). It tastes a lot like curly endive, though not quite as bitter. It looks a bit like a ruffled leaf lettuce, with tougher leaves. The inner leaves are lighter and more tender than the outer leaves, and they are great in salads. I add them later than the outer leaves to this stir-fry.

Ingredients

• One 14-ounce box firm tofu, drained and cut in 1/4-inch thick, 2-inch by 3/4-inch dominoes
• 2 tablespoons soy sauce
• 1 tablespoon cider vinegar or rice vinegar
• 1 tablespoon honey, agave nectar, or raw brown sugar
• ¼ cup vegetable stock, chicken stock or water
• ¼ to ½ teaspoon salt (to taste)
• 1 teaspoon cornstarch or arrowroot dissolved in 2 tablespoons vegetable stock or water
• 2 tablespoons peanut, canola, rice bran, sunflower or grape seed oil
• 2 to 3 teaspoons minced garlic
• 2 to 3 teaspoons minced ginger
• ½ teaspoon red pepper flakes or 1 minced serrano
• 1 generous bunch escarole (1 to 1 1/4 pounds), leaves separated, washed and dried
• 1 bunch scallions, white and green parts separated, chopped

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    231 calories; 11 grams fat; 1 gram saturated fat; 3 grams monounsaturated fat; 5 grams polyunsaturated fat; 19 grams carbohydrates; 7 grams dietary fiber; 5 grams sugars; 19 grams protein; 683 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Serves 4

Preparation

1. Drain and dry tofu slices on paper towels. In a small bowl or measuring cup combine soy sauce, vinegar, sweetener and stock or water. In another bowl or ramekin, dissolve cornstarch or arrowroot in stock or water.
2. Separate dark outer escarole leaves from lighter inner leaves. Cut all of the leaves crosswise into 1-inch pieces and keep in separate containers. Have all ingredients within arm’s length of your pan.
3. Heat a 14-inch flat-bottomed wok over high heat until a drop of water evaporates within a second or two when added to wok. Swirl in 1 tablespoon of oil by adding it to the sides of the wok and swirling the wok, then add tofu and stir-fry until lightly colored, about 2 minutes. Remove to a plate.
4. Swirl in remaining oil, add garlic, ginger and chile flakes or minced chile, and stir-fry for no more than 10 seconds. Add dark escarole leaves and stir-fry for 1 minute, until wilted. Add salt, toss together and return tofu to the wok. Add inner escarole leaves, white part of the scallions, and soy sauce mixture. Stir-fry for 1 minute, until the inner leaves are crisp-tender, and add scallion greens and the cornstarch mixture. Stir just until lightly glazed and remove from heat. Serve with hot grains or noodles.

6 minutes