Ingredients

serves 4 to 6

　　1 1-pound block extra-firm tofu

　　3 tablespoons low-sodium soy sauce

　　2 tablespoons toasted sesame oil

　　1/2 teaspoon chili paste or Tabasco sauce (optional)

　　3 tablespoons fresh lime juice

　　1 tablespoon grated fresh ginger

　　6 garlic cloves, thinly sliced

　　2 pounds bitter greens, such as collard, mustard, baby bok choy, or dandelion, washed, trimmed, and torn into pieces

　　1 teaspoon sesame seeds, lightly toasted

　　1/4 teaspoon crushed red pepper flakes

　　

Step 1

Cut the tofu in half lengthwise, then cut each piece across into 6 slices. Place the 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.

　　

Step 2

In a medium bowl, combine the soy sauce, sesame oil, chili paste or Tabasco sauce, if using, lime juice, ginger, and garlic. Set aside. Transfer the tofu to a medium bowl; toss with half the marinade; let sit for 30 minutes.

　　

Step 3

Heat a nonstick skillet over medium heat. Working in batches, arrange the tofu in a single layer in the pan. Cook until golden brown, about 2 minutes per side. Transfer to a platter; repeat with the remaining tofu. Gradually add the greens to the skillet with the remaining marinade. Cook, tossing occasionally, until the greens are wilted and most of the liquid has evaporated, 5 to 8 minutes. Transfer to the platter with the tofu. Sprinkle with sesame seeds and red pepper flakes; serve.

　　

FIT TO EAT RECIPE

Step 4

(Per serving)

　　

Step 5

Calories: 223

　　

Step 6

Fat: 11g

　　

Step 7

Cholesterol: 0mg

　　

Step 8

Calcium: 271mg

　　

Step 9

Sodium: 412mg

　　

Step 10

Protein: 15g

　　

Step 11

Fiber: 1g

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.