Stir Fried Tofu & Leafy Greens

Cook Time 10 mins
Marinating Time 2 hrs
Total Time 15 mins
Course Main Course
Servings 6 Servings

Ingredients
  

For the tofu marinade:

  • 1 package of tofu cut into 1cm cubes (Vata + Pitta - - Kapha ++)
  • 3 Tbs. sunflower oil Vata 0 Pitta - Kapha 0
  • 1 tsp. cumin seeds ground (Vata - Pitta + Kapha -)
  • 1 tsp. fennel seeds ground (Vata - - Pitta - Kapha -)
  • 1 tsp. turmeric Vata + Pitta - Kapha - -
  • 4 Tbs. soy sauce Tamari/Shoyu Vata - - Pitta 0 Kapha +

For stir frying:

  • 1 Tbs. sunflower oil for greasing the wok Vata 0 Pitta - Kapha 0
  • 1 red onion finely sliced (Vata - - Pitta + Kapha -)
  • 1 clove garlic finely sliced (Vata - - Pitta ++ Kapha 0)
  • 1/4 of a lemon finely sliced (Vata - - Pitta + Kapha -)
  • 1 tsp. freshly grated ginger Vata - Pitta + Kapha - -
  • 2-3 stalks Swiss chard roughly cut (Vata + Pitta - Kapha -)
  • 1 endive roughly cut (Vata + Pitta - - Kapha -)
  • 5-6 Romaine lettuce leaves roughly cut (Vata + Pitta - - Kapha -)
  • Handful of chopped Wakame seaweed - soaked in water until soft Vata 0 Pitta - - Kapha -
  • Handful of sunflower sprouts Vata 0 Pitta - - Kapha -

Instructions
 

  • Mix the ingredients of the marinade, dice the tofu and marinate for two hours or more.
  • Stir every once in a while.
  • Grease the wok with 1 Tbs. of oil.
  • Fry on medium flame the onion until lightly golden.
  • Add the tofu and fry until golden.
  • Add garlic, lemon slices,
  • grated ginger, chard and endive, stir and fry for 2 more minutes until they decrease in volume.
  • Put in the lettuce and fry for another minute.
  • Close the flame, add Wakame and sunflower sprouts.
  • Serve with grains or noodles.

Notes

Optional additions:
For Vata: add to the dish dark sesame oil. Add to the dish 1 Tbs. Shoyu soy sauce.
For kapha: add to the stir fry red chili pepper or dry chili.

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