Collard Greens Stir Fry with Fried Tofu

Fall greens from last year are at the end of their lifecycle, flowering and going to seed now. If I am not too lazy, I hope to save the seeds and use it again this year.

After the cold winter, it is refreshing to see the hardy annual greens in the garden survive and thrive till they give up: Kale, Chard, and Collard greens. Arugula has flowered and gone to seed as well. Time to dig up the patch and start afresh...

Anyway, I have been incorporating these greens from the garden in my cooking lately. Collard greens is a special favorite thanks to their sturdy leaves and their tender stems that cook up easily.

Some collard greens from the garden, plus  carrots, and bell peppers, along with hunks of onion-flavored fried tofu come together in this simple stir-fry. Use any favorite stir-fry sauce, I tend to go with whatever is handy to throw together and am in the mood for, and I don't measure exactly.

Spring onion and garlic shoots have been popping up, fresh and happy as ever so I liberally garnish the dishes with these beauties.

Bui's Natural Tofu is my go-to store for getting tofu that I enjoy.
(Disclaimer: I have no affiliation with Bui's Natural Tofu)


Ingredients
Onion flavored fried tofu (pictured in buinaturaltofu.com)
Carrots
Red and green bell peppers
2 cups chopped collard greens, stem and all

Flavoring:
Braggs Liquid Aminos (or soy sauce, if preferred)
Tamari
Sesame oil
Rice vinegar
Mirin
Agave nectar or Grape Molasses (or, just brown sugar is fine)
freshly grated ginger
minced fresh garlic

Preparation

1. Heat some sesame oil in a pan, add the ginger and garlic, and stir fry till aromatic, then add the bell peppers, carrots and collard greens
2. Combine the rest of the ingredients for the stir-fry sauce, adjust flavors to taste and keep handy; usually, I make more than needed and save the rest for another day
3. When veggies are slightly tender, add in the sauce, stir fry, and finish cooking.
4. Garnish with spring onions and toasted sesame seeds