Komatsuna Greens in Ginger Miso Sauce
Yes, another greens recipe. We're getting lots of greens in the spring share from our CSA farm. Anyone who has ever done a spring share will be able to relate. Fortunately we really like all kinds of greens, but I'm always looking for new ideas of how to prepare them.
We both liked this greens & tofu dish served with a combination of cooked whole grain (I'm not sure what it was since I had it in unmarked canister) and whole wheat couscous. Obviously brown rice would be another excellent choice.
1 bunch Komatsuna Greens, stems and leaves separated
1 lb firm or extra-firm tofu
2 tablespoons sliced almonds
1-2 tablespoons sesame oil
1 onion, diced
3 cloves garlic, minced
1-2 teaspoons minced fresh ginger
2 tablespoons soy sauce
1 tablespoon miso
1 teaspoon rice vinegar
Brown the tofu. My method is to slice the tofu and drain on paper towel. Press gently to remove as much liquid as possible. Sprinkle both sides with flour. Spry an iron frying pan with pan spray (preferably the high heat variety) and get the pan very hot. Brown the tofu until it is crisped the way you prefer it. Do not overcrowd the pan or it won't brown. Set the tofu aside on a plate to add to the stir-fry later.
Chop the komatsuna stems into 1/2 inch pieces. Julienne the leaves. Heat up a wok or saute pan (without oil) and add the almonds. Stir-fry quickly until fragrant and toasted, about 45 seconds. Remove.
Then in the wok, heat up 1-2 tbsp of sesame oil on medium heat. Add the onion, cook for 6-7 minutes or until the onion turns clear and soft. Add the garlic and ginger and cook for one minute. Add the komatsuna stems and cook for 5 minutes. Add the leaves and cook until just wilted. While the komatsuna is cooking, combine the soy sauce, miso, and vinegar until smooth and set it aside.
When the greens are tender, add the tofu and then drizzle with miso sauce and sprinkle with almonds.
Adapted from the blog Cupcake Punk
We both liked this greens & tofu dish served with a combination of cooked whole grain (I'm not sure what it was since I had it in unmarked canister) and whole wheat couscous. Obviously brown rice would be another excellent choice.
1 bunch Komatsuna Greens, stems and leaves separated
1 lb firm or extra-firm tofu
2 tablespoons sliced almonds
1-2 tablespoons sesame oil
1 onion, diced
3 cloves garlic, minced
1-2 teaspoons minced fresh ginger
2 tablespoons soy sauce
1 tablespoon miso
1 teaspoon rice vinegar
Brown the tofu. My method is to slice the tofu and drain on paper towel. Press gently to remove as much liquid as possible. Sprinkle both sides with flour. Spry an iron frying pan with pan spray (preferably the high heat variety) and get the pan very hot. Brown the tofu until it is crisped the way you prefer it. Do not overcrowd the pan or it won't brown. Set the tofu aside on a plate to add to the stir-fry later.
Chop the komatsuna stems into 1/2 inch pieces. Julienne the leaves. Heat up a wok or saute pan (without oil) and add the almonds. Stir-fry quickly until fragrant and toasted, about 45 seconds. Remove.
Then in the wok, heat up 1-2 tbsp of sesame oil on medium heat. Add the onion, cook for 6-7 minutes or until the onion turns clear and soft. Add the garlic and ginger and cook for one minute. Add the komatsuna stems and cook for 5 minutes. Add the leaves and cook until just wilted. While the komatsuna is cooking, combine the soy sauce, miso, and vinegar until smooth and set it aside.
When the greens are tender, add the tofu and then drizzle with miso sauce and sprinkle with almonds.
Adapted from the blog Cupcake Punk
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