Tofu and Collard Greens

[zhemao]

I guess it's been a while since my last recipe. I've got a few lined up that I'll post over the next few days. Sorry, no photo this time.

This is a Chinese-soul food fusion dish that my mother developed when we lived in South Carolina. The original Chinese recipe uses turnip greens, but those are hard to come by in the States, so like many immigrants, we adapted the recipe to local conditions.

Ingredients:

• Collard Greens


• Firm Tofu


• Soy Sauce


• Sugar


• Five Spice Powder


• Salt


• Sesame oil


• Garlic


• Vegetable oil

Directions:

1. Slice the tofu however you like. I prefer to slice them into flat strips.


2. Make a marinade with two tablespoons of soy sauce, half a tablespoon of sugar, and two pinches of five-spice powder.


3. Lay the tofu down in a container in a single layer. Pour over the marinade, then add enough water to completely cover the tofu.


4. Let the tofu marinate in the fridge for about an hour.


5. Rinse the collard greens in cold water.


6. Chop the greens into small pieces. The method I use is to separate the leaves on either side of the stem, chop the stem into chunks, then slice the leaves into thin strips.


7. Soak the chopped greens in cold water for 30-45 minutes. This is absolutely necessary to reduce the bitterness of the greens.


8. Drain the water, then rinse the greens one more time.


9. Peel and finely chop a clove of garlic.


10. Start heating a pan on medium high heat. Add a spoonful of vegetable oil.


11. Once the oil starts getting hot, add the garlic and stir until slightly browned.


12. Add the greens and stir until they change color and start to wilt.


13. Turn the heat to medium low, then add water, 3/4 tablespoon of salt and 1/2 tablespoon of sugar.


14. Cover the pan and let it simmer for about 5 minutes. At this point, the stems should soften up but still be a bit crunchy.


15. Remove the tofu from the marinade and shake off any excess liquid. Add to the greens and stir to mix evenly.


16. Cover again and simmer for about a minute more until the tofu softens up.


17. At this point, you might want to check the saltiness and adjust to taste.


18. Turn the heat back up to medium high and reduce the liquid. Stir lightly to avoid burning.


19. When the liquid is almost fully reduced, add a bit of sesame oil.


20. Stir well until the liquid is fully reduced.

The end result is a fragrant and savory dish that combines the flavors of the low country and the old country (cue groans). The tofu is great at absorbing the flavor of the marinade and the greens, and the extra bit of oil makes this all-veg dish a bit heartier.

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