Perfectly spiced crispy tofu with none of the fuss, and crunchy collards with caramelized onions make the perfect fall meal that feel like a hug in a bowl. This was the first time I tried to pan-fry tofu without pressing it, and I can honestly say it was better than any I’ve had before!
Ingredients
2 tsp. cornstarch
¾ tsp. ground turmeric
¼ tsp. fine sea salt
¾ tsp. cracked black pepper
8 oz./224g extra-firm tofu, sliced into 2-inch triangles about ½-inch thick
4-5 large collard green leaves (about 40g)
2 Tbsp. olive oil
1 ⅓ cups/200g finely diced red onion
1 tsp. grated ginger
1 tsp. minced garlic
2 tsp. tamari
1 Tbsp. sesame seeds
Directions
Step 1. Mix the cornstarch, turmeric, sea salt and black pepper in a large bowl. Add the tofu and toss to
coat evenly using your hands or a spatula.
Step 2. Remove the stems from the collard green leaves using a paring knife and slice into thin strips.
Bring 3 inches of water to a boil in a large saucepan. Add the collard greens and cook until they just turn
bright green, about a minute. Drain and rinse with cold water.
Step 3. Heat a large skillet over medium-high heat. Add a tablespoon of olive oil. When hot, add the
diced onions and cook, stirring often, until golden brown, 5-10 minutes. Add ginger and garlic and cook,
stirring, for a minute. Add the tamari and cook, stirring, for another minute or until the liquid has been
absorbed. Sprinkle the sesame seeds over the onions and mix. Stir in the blanched collard greens.
Transfer to a bowl.
Step 4. In the same pan over medium-high heat, add the remaining tablespoon of olive oil. When hot,
add the coated tofu – it should sizzle as it hits the pan. Cook undisturbed until the bottom visibly browns
and crisps up, then flip the pieces carefully using tongs and repeat on the other side.
Step 5. Divide the tofu between two serving plates. Add the greens and onions on the side and serve
hot.
by v8well