Nutty stir-fry recipe with collards and tofu

by Katie on February 7, 2011

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As my post last Thursday hinted, I’ve been on an Asian kick lately. Over the past week, I’ve cooked up plant-based takes on traditional Asian foods such as Mu Shu Veggies, Kung Pao Tempeh, and Teriyaki Tofu, courtesy of the 30-Minute Vegan’s Taste of the East.¬†Needless to say, I’ve been burning through ingredients such as soy sauce, sesame oil, garlic and ginger as if they were going to turn into a pumpkin at midnight.

In the midst of all that, the sight of some neglected produce in my kitchen one night – namely, collards and a lone tomato – gave me some inspiration. As did the container of almond butter in my fridge that hadn’t seen daylight in weeks. I have no idea if my creation even remotely qualifies as Asian, but it’s got soy sauce (in this case, tamari, which was on sale at Whole Foods), sesame oil, garlic, and ginger, so it’s a place to start.

For the collards, I recommend chiffonading them. It’s my go-to way to prepare collards and means you stack the leaves like sheets of paper on top of each other, roll the stack tightly, and slice the roll real thin. (One of these days, I’ll do a demo video for ya.) This way, the collards end up in thin strips and cook faster. After I chop the collards, I wash them in my trusty salad spinner. When it comes to greens, I typically find it easier to chop-then-wash. Personal preference. For the tomato, I used a plum tomato because it is less juicy than a regular tomato.

I served this over quinoa and it worked well. Don’t forget to squeeze some lime juice over the top once you’ve got it served up as the lime adds brightness to the dish and complements the nutty flavor.


{ 7 comments… read them below or add one }

lauren February 7, 2011 at 9:54 pm

chiffoning collard greens? (or any vegetable, for that matter) – um, yes, a demo video is in order. deh-mo! deh-mo!


Katie February 8, 2011 at 12:59 pm

Ha! OK then, I’ll have to do it sooner rather than later. :)


susan March 4, 2011 at 2:26 am

made this for dinner – delicious!


Arisa January 25, 2015 at 8:53 am

Healthy Foods from A to Z The Carrot Seed Lettuce turnip the beet tee from Etsy sleelr Coup awesome plush carrot with character from Etsy sleelr SteffBomb baby tomato hat from Etsy sleelr KarenSwimmer HABA produce crate Baby Gourmet Organic Juicy Pear and Garden Greens baby food Dr. Sears flatware set MooMe bibs (I was unable to find a purchase link for these.a0 If you have one, please share!a0 FreshWear has some similar bibs.)


Dan April 27, 2015 at 9:11 pm

I recently just lreenad couple things about growing cilantro:1) Cilantro doesn’t like the heat, and starts to bolt or grow stalky and flower if the soil temp gets above 75-80.2)It only lasts about 6 weeks.Hope this helps! I’m not sure what to do with mine, whether I just need to replant in the shade. There was something about saving the seeds (because the seeds are what makes coriander).


Katie March 4, 2011 at 7:50 am

Yay! I’m so happy to hear that, Susan.


Beth September 5, 2011 at 1:55 pm

Yay! Once again you’ve made a big green and slightly intimidating vegetable deelish and easy. Thanks!


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