Collard Greens with Coconut Curry Sauce
Grilled Tea-Smoked Tofu
This is a riff on the recipe we made for lunch last week.
There were a couple of differences. First, we cut the tofu into cutlets, then marinated them with a variation on our usual mix with canola oil, tamari, agave, ketchup, black pepper, minced garlic and a touch of sesame oil.
The basic collard greens method stayed the same. In a wok on med-high heat add 1 tbs. canola oil, 1 tsp. garlic, 1 tsp. ginger. Cook for 30 seconds until aromatic, then add the thinly cut collards greens and turn constantly. Cook for five minutes, until the collards are softened. Add a splash of tamari, turn to coat, cook for one additional minute. Remove from the wok and keep warm.
Next, the curry sauce that the collards are braised in was fortified. In the same wok, add 1 tsp. of canola oil and stir-fry 2 tbs. of shallots and 1 tbs. garlic until fragrant, then add 1/2 can of coconut milk, and whisk in 1 tbs. green curry paste (more or less depending on your personal preference), 1/2 of a lime, juiced, 1 tsp. of agave and a splash of tamari. Bring to a simmer and cook for 2-3 minutes until slightly reduced. Add the collard greens back into wok, turn the heat down to low, put the lid on the wok and cook for an additional 5 minutes. Check for seasoning.
To plate, start with the base of jasmine rice, add the collard greens and pour some of the curry sauce over the top. One of the nice things about the curry sauce is how it soaks into the jasmine rice. Finally add the grilled tofu on top and serve hot.