ginger broth, tofu and greens

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The Greens and Ginger Broth:

·       1 tablespoon vegetable oil

·       1 tablespoon chopped ginger

·       1 tablespoon very thinly sliced ginger

·       2 tablespoons scallions, cut about 1-inch long

·       3 cups mixed greens: kale, Swiss chard, dandelion greens, spinach, etc.; any combination.

·       1 1/2 tablespoons soy sauce

·       2 cups vegetable or chicken broth

·       1 tablespoon grated fresh ginger

The Tofu:

·       One 14 ounce block firm tofu, cut in half

·       About 1/4 cup cornstarch

·       About 1/3 cup safflower or vegetable oil

Instructions

1.    Cook the greens and sauce in a wok or large skillet: Heat the oil over high heat. Add the chopped and sliced ginger and scallions and cook 1 minute, stirring. Add greens and cook, 3 minutes, stirring. Add the soy sauce and broth and bring to boil. Reduce to low and simmer 5 minutes. Add grated ginger just before serving.

2.    Meanwhile, cook the tofu: place the cornstarch in a shallow bowl or plate and coat the tofu on all sides. Heat oil in small skillet over moderately high heat until hot. Add tofu and cook about 2 to 3 minutes per side, until golden brown and crispy. Drain on paper towel.

3.    Divide the greens and broth between two large bowls. Top with the tofu and serve hot.