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.
Provided by Martha Rose Shulman
Categories dinner, vegetables, main course
Time 6m
Yield Serves 4
Number Of Ingredients 13
Steps:
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : @context http, Calories 226, UnsaturatedFat 9 grams, Carbohydrate 18 grams, Fat 11 grams, Fiber 8 grams, Protein 19 grams, SaturatedFat 2 grams, Sodium 683 milligrams, Sugar 5 grams
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heisenburg jr
[email protected]This recipe is a great example of how simple ingredients can come together to create a delicious and satisfying meal.
Sakhelwe Dlamini
[email protected]I'm so glad I tried this recipe. It's a new favorite in my household.
Charles Conkling
[email protected]This dish is a great way to get your daily dose of vegetables.
sabuj fokir
[email protected]I made this dish for my family and they all loved it. Even my picky kids ate it up!
Abubakar rajpoot
[email protected]This recipe is a keeper! I'll be making it again and again.
Taiyo Kami
[email protected]Loved the flavors in this dish. The tofu was crispy and the escarole was tender.
dennis mureithi
[email protected]This dish was easy to make and really delicious. I'll definitely be making it again.
Sohag ff
[email protected]I'm not a big fan of escarole, but I thought I'd give this recipe a try. I was pleasantly surprised! The escarole was actually really good in this dish. It added a nice crunch and bitterness.
Mina Reshmi
[email protected]This recipe is a great way to use up leftover tofu. I had some tofu that was about to go bad, so I decided to try this recipe. It turned out really well! The tofu was crispy on the outside and tender on the inside.
Mohammed Nazrul islam
[email protected]I made this dish for a potluck and it was a big success. Everyone loved it! The escarole added a nice bitterness that balanced out the richness of the tofu.
Esmeralda Vega
[email protected]This stir-fried tofu and escarole dish was a hit! The flavors were on point and the tofu was cooked perfectly. I followed the recipe exactly and it turned out great.