Fresh ginger is just so good. It is good for you and it wakes up any dish. This recipes uses diced firm tofu for the bean but you can use navy beans or garbanzo beans instead. Dandelion greens are shown in the picture but any dark leafy green would be fine, like kale, collards or spinach. I love the juicy bites of the warm cherry tomatoes, along with the mango. They give a sweetness to the tofu and smooth out the bitter flavor of the greens.
1 bunch Dandelion or other leafy greens, about 6-8 oz.
1 cup of cherry tomatoes
1 package firm tofu, about 15 – 16 oz; 1 can of beans (white, navy, garbanzo) can be used instead or 1 1/2 cups cooked beans
2 inches fresh ginger, (about 2 tablespoons minced)
1. If using tofu, slice into small cubes about 1/4 inch wide.
2. Peel and cut mango into small pieces
3. Peel and mince ginger, make about 2 tablespoons
4. Rinse greens and chop off about 2 to 3 inches of the bottom stalks.
5. Fill a medium size saucepan halfway with water. Place on high heat, covered and bring to a boil.
6. Place a cast iron frying pan or heavy skillet over medium high heat. Add the ginger and dry saute for about 3 minutes, stirring occasionally. Lower heat if necessary to prevent burning.
7. Add in tofu or beans and mix well with ginger. Cook for about 5 minutes. If tofu starts to stick add about 1/4 cup of water. Add in mango and tomatoes. Stir occasionally and cook until the tomatoes are hot, about 5 minutes.
8. Meanwhile, add the greens to the boiling water. Let cook about 3 to 5 minutes until softened a little but not overcooked. Remove from water and drain.
9. Add greens to the frying pan. Using tongs, separate the greens and mix with the other ingredients. Cook for about 2 minutes and serve immediately.
Serves 2 – 4