This easy stir-fry highlights fresh, quick-cooking spring greens, combined with tofu. See the note below for suggestions on which to use.

Serves: 4

• 16-ounce tub firm or extra-firm tofu
• 2 tablespoons olive oil
• 1 large onion, quartered and thinly sliced
• 2 to 3 varieties of tender spring greens
  (about 10 to 12 ounces total), larger leaves and
  usable stalks coarsely chopped (see note)
• 1 to 2 teaspoons grated fresh or jarred ginger
• 3 tablespoons reduced-sodium soy sauce or teriyaki sauce, or to taste
• 1/4 cup or more chopped toasted cashews
  or slivered almonds for topping, optional

Cut the tofu into 1/2-inch-thick slices. Blot well between clean tea-towels or several layers of paper towel, then cut into 1/2-inch dice.

Heat half of the oil in a stir-fry pan or wide skillet. Add the tofu and stir-fry over medium-high heat until golden on most sides. Remove to a plate.

Heat the remaining oil in the same skillet. Add the onion and saute over medium heat until golden. Add the greens and ginger and stir-fry briefly, just until leaves are wilted. Stir in the tofu dice, season to taste with soy sauce, and serve at once. Pass around toasted nuts for topping each serving, if you’d like.

Note: Use one or two Asian greens such as mizuna, tatsoi, or bok choy (or any other Asian greens available to you); or try a combination of spinach with arugula or watercress.

Here are more:

• Leafy Spring Greens ^[1]
  
• easy tofu recipes ^[2]
• easy vegetable stir-fries ^[3]
• Vegan Dinner Recipes ^[4] and more Tofu, Tempeh and Vegan Sausage Main Dishes ^[5].