Young turnip greens are tender and pleasingly sharp, while older ones are more piquant in flavour. This full-flavoured almond ginger sauce with its high oil content helps us absorb the fat-soluble vitamins (A, D, E, and K) found in dark greens.
1/4 cup (60 mL) extra-virgin olive oil
3 Tbsp (45 mL) rice vinegar
1 Tbsp (15 mL) low-sodium soy sauce
1 Tbsp (15 mL) almond butter
1 Tbsp (15 mL) honey
2 tsp (10 mL) dark sesame oil
2 tsp (10 mL) Dijon mustard
1 tsp (5 ml) minced ginger
1 clove garlic, minced
1 tsp (5 mL) extra-virgin olive oil
1 - 14 oz (400 g) package pressed tofu, cut into cubes
2 small bunches turnip greens or 1 bunch each turnip greens and spinach
To make sauce, whirl 1/4 cup (60 mL) oil with rice vinegar, soy sauce, almond butter, honey, sesame oil, Dijon mustard, ginger, and garlic in blender. Sauce will be thick.
Coat wok with 1 tsp (5 mL) oil and set over medium-high heat. Add tofu and stir-fry until golden, 3 to 4 minutes.
Pour in sauce, then add greens. Stir constantly until wilted, 2 to 3 minutes.
Each serving contains: 261 calories; 10 g protein; 20 g total fat (3 g sat. fat, 0 g trans fat); 12 g carbohydrates; 3 g fibre; 255 mg sodium
source: "Think Green", alive #341, March 2011
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