Stir-Fried Tofu and Escarole
- Total Time
- 6 minutes
- Rating
- Comments
- Read comments
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Ingredients
- One 14-ounce box firm tofu, drained and cut in ¼-inch thick, 2-inch by ¾-inch dominoes
- 2tablespoons soy sauce
- 1tablespoon cider vinegar or rice vinegar
- 1tablespoon honey, agave nectar, or raw brown sugar
- ¼cup vegetable stock, chicken stock or water
- ¼ to ½teaspoon salt (to taste)
- 1teaspoon cornstarch or arrowroot dissolved in 2 tablespoons vegetable stock or water
- 2tablespoons peanut, canola, rice bran, sunflower or grape seed oil
- 2 to 3teaspoons minced garlic
- 2 to 3teaspoons minced ginger
- ½teaspoon red pepper flakes or 1 minced serrano
- 1generous bunch escarole (1 to 1¼ pounds), leaves separated, washed and dried
- 1bunch scallions, white and green parts separated, chopped
Nutritional analysis per serving (4 servings)
225 calories; 11 grams fat; 2 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 6 grams polyunsaturated fat; 16 grams carbohydrates; 8 grams dietary fiber; 5 grams sugars; 21 grams protein; 683 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 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.
- Step 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.
- Step 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.
- Step 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.
Private Notes
Comments
I read 4 or 5 NYT recipes for various tofu and veggie dishes, & chose the best sounding riffs from each. I made the soy mix & cornstarch mix per this recipe, adding heaping spoonfuls of Thai red chile paste and hoisen sauce. I stirfried the tofu, removed it, added the garlic, ginger & a double handful of leaf lettuce. I removed all that and stirfried a chopped yellow pepper, tossed everything back in wok, added udon noodles and tossed til all ingreds were glazed, Delish!
I cooked this with fresh kale, since we had so much of it. I just let it wilt a couple of minutes longer. It came out very nice. I didn't have red pepper flakes, so I used ground cayenne pepper. Next time I make this, I will assure I have pepper flakes, because the dispursed heat of the cayenne somewhat overwhelmed the other flavors. It was still very good though. I will make this again.
Not bad! Seasoning might need some adjustments if you're more used to Asian flavors. This had good balance but wasn't quite the umami that I was used to.
Also could add basil, mint
This was a good use for escarole that we received in a CSA share. I added snow peas when I stir-fried the escarole and roasted cashews at the end. I served it over rice. The escarole was not bitter. Between this recipe and the lentil escarole soup on the NYT Cooking site I can easily use any escarole we get in very tasty dishes.