1 cup Vegetables - any you have on hand, diced for roasting
1 Tbsp Olive oil
2 Tbsp Dry sherry
1 Tbsp Water
1 Tbsp Soy sauce
2 Tbsp Peanut, canola, or coconut oil
12 oz Firm tofu, drained on clean dish towels and diced
2 tsp Ginger, minced (if you use organic, you don’t need to peel the ginger)
1 tsp Serrano or jalapeño chili, minced
1 lb Greens, cut into 1-inch pieces, you can include stems
4 cups Rice or noodles, for serving with the greens
Salt to taste
First, roast your vegetable(s). You can use any combination of
vegetables you have, so long as the total amounts to about a cup. Set the oven
to 400 degrees and line a baking sheet with parchment paper. Place your
vegetable(s) on the baking sheet, and toss with olive oil and a sprinkle of
salt. Roast until fork tender, 15-45 minutes, depending on the vegetable. A
good strategy is to check on the veggies every 10 minutes.
Mix together the sherry, water, and 2 teaspoons of the soy sauce and set aside.
Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in 1 tablespoon of the high-heat oil by adding it to the sides of the pan and swirling the pan; then add the tofu and stir-fry until golden brown. Add the remaining soy sauce, toss together and transfer the tofu to a plate.
Swirl in the remaining oil and add the ginger, garlic and chili pepper and stir-fry for no more than 10 seconds. If using green stems, add them now and sauté until just tender. Add green leaves and sprinkle on the salt. Stir-fry for 1 minute or more, until the greens have begun to wilt. Add roasted vegetable(s) and cook for a minute. Add the rice wine mixture, cook 15 to 30 seconds, until greens are crisp tender. Remove from heat, add tofu, and serve with rice or noodles.