Recipe: Mean greens with tofu, sushi and lemon rice.

I love tofu, but sometimes the thought of pressing a block – going through all the faff of finding a clean tea towel (impossible) and clearing enough space to fit the decent chopping board – makes me feel super lazy. Whole Foods sell this awesome pre-packaged marinated stuff that I decided to fry up for dinner after a long Sunday shift in retail.

I thought I was making a culinary mistake pairing basil tofu with an Asian-inspired greens medley and lemon rice, but this really worked. I also served it with mean greens and some leftover hand-rolled sushi (avocado, asparagus and vegan-mayo/wasabi sauce).


Mean Greens

A small white onion, finely diced.
Two garlic gloves, crushed and chopped.
A nubbin of fresh ginger, the size of a dice, peeled and finely chopped.
A generous splash of light soy sauce.
A dozen stems of baby asparagus.
A quarter of a cabbage.

Heat a slick of oil on a medium heat and sauté the onion, ginger and garlic until lightly browned and fragrant. Crank up the heat and add the soy sauce, allowing it t bubble and sizzle like it’s feeling sassy and has something to say. When most of the liquid has evaporated, chuck in the cabbage and asparagus and keep it moving until the veggies turn a lively bright green and the soy sauce becomes a sticky glaze. Serve immediately.

Fun alternatives: add a pinch of chilli flakes for a hot bite, or a spoon of sweet chilli sauce for a more gentle burn.

There’s no end of veggies you can use here: kale, baby corn, cucumber, edamame, mange tout,

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