Sauteed Garlic Greens with Blackened Tofu

Sweet with a kick of heat. A homemade version of your favorite buffet-style Chinese dish. Crispy, blackened glazed tofu on top of a bed of garlicky greens.

Course Main Course

Cuisine Chinese

Keyword garlic, greenbeans, swiss chard, tofu

Prep Time 10

Cook Time 20

Total Time 30

Servings 2

Ingredients

2 tbsp sesame oil divided
1 package extra firm organic tofu **see notes cut into bite size chunks, I used Ying Ying Soy Food brand
1 tbsp honey or maple syrup
2 tbsp soy sauce divided
1 cup green beans cut in half
2 cups white cabbage/chinese cabbage shredded
2 cups swiss chard chopped
2-3 cloves garlic minced
2 stalks green onion thinly sliced
pinch of salt
pinch pf chili flakes optional
1 tbsp sesame seeds

Instructions

Blackened Tofu

Heat a cast-iron skillet over medium-high heat and add 1 tablespoon of sesame oil.
Once the oil is hot add the tofu. Cook until the tofu has started to brown, stirring occasionally, about 5-10 minutes.
Lower the heat to medium and pour the maple syrup and 1 tablespoon soy sauce over the tofu and cook until the tofu has a blackened glaze coating, stirring often for about 5 minutes.
Remove the tofu from the skillet and set it aside.

Garlic Greens

To the same hot cast-iron skillet, add the remaining 1 tablespoon of sesame oil and vegetables.
Cook until vegetables begin to soften, about 2-5 minutes. Add the garlic, green onions, a pinch of salt, and chili flakes, if using. Cook for another 5 min, stirring often.
Add the blackened tofu to the skillet with the remaining 1 tablespoon of soy sauce and combine with vegetables until warmed through.
Remove skillet from heat, top with sesame seeds, and serve immediately.

Notes

Tofu: For this recipe, I used my favorite pre- marinated gourmet tofu. However, If you are using regular plain firm tofu I recommend using this crispy tofu guide from Cookie and Kate and then following this blackened tofu recipe from step #3 with the addition of 1 tablespoon of sesame oil.