Tofu and Collard Stir-Fry

2 Jan

Two things to keep in mind for the new year: First, as food guru Mark Bittman says, Eat more plants. Second, as our school nutritionist says, try to vary the protein you eat.

Here’s one great recipe that deliciously accomplishes both. My older daughter was among the students who begged for seconds, when her classroom made this dish during cooking class.



1/4 cup soy sauce
2 1/2 tablespoons lemon juice
1 teaspoon minced ginger
1/2 teaspoon minced garlic
1/3 block firm or extra-firm tofu, well pressed and cut into 1 inch cubes
1 tablespoon vegetable or olive oil
1/2 cup broccoli, chopped
1 carrot, sliced
1/4 onion, chopped
1/3 bell pepper, any color, sliced
2 cups collards, torn into bite-sized pieces
1/3 cup mushrooms, sliced (any kind)
1 green onion (scallions), sliced
2 cups rice, pre-cooked


1. In a large shallow bowl, whisk together the soy sauce, lemon juice and ginger. Marinade the tofu in this sauce for at least one hour.

2. In a wok or large skillet, cook the broccoli, carrots, onion, bell pepper, collards, and tofu over high heat, stirring frequently.

3. Add the mushrooms, green onion and marinade from the tofu. Allow to cook for just a few more minutes. Vegetables should be tender but not soft.

4. Add the rice and cook just until heated through and well mixed.

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