Green-packed Stir Fry

This dish is based on the "Green-packed Stir Fry" in Super Natural Cooking by Heidi Swanson, but with completely different vegetables.

2 T. olive oil
1 block extra-firm tofu, sliced into 8 pieces
1 small bunch broccoli, separated into small florets
1 carrot, chopped into circles or semicircles
2 to 3 summer squashes, chopped into 1-inch chunks
3 cloves garlic, minced
2 jalapeno peppers, minced
a 1x2-inch cube of fresh ginger, minced
several cups of mild greens such as spinach or chard, roughly chopped*
3-4 T. hoisin sauce
juice and zest of 2 limes
large handful of fresh basil, chopped
large handful of fresh mint, chopped
salt and pepper to taste

Heat 1 T. olive oil in a well-seasoned skillet over medium-high heat. When oil is hot, lay tofu in pan. Let brown for about 5 minutes, then turn and brown for a few more minutes, until golden and slightly crispy on both sides. Set tofu aside.

In wok, heat 1 T. olive oil over high heat. Add broccoli and stir frequently. After a couple minutes, add carrots. A few minutes later, add squash. When vegetables are turning golden brown at edges but still crisp, add garlic, jalapenos, and ginger. Stir for another minute. Add greens and stir until wilted. Then add 3 T. hoisin sauce, lime juice, zest, and tofu. (Cut the tofu into smaller pieces or strips, if you like.) Turn off heat, and add basil and mint. Stir until wilted and well combined. Add salt, pepper, or another T. of hoisin sauce to taste.

This would be good over rice or another cooked grain. I often eat it plain.

If you don't have hoisin sauce, use soy sauce instead, and feel free to use lemon juice instead of lime. (Start with 2 T. soy sauce, then add more as needed.) My favorite way to make this dish is with soy sauce and lemon juice; it is lighter and less dominated by sauce.

*I used mustard greens, which were a little too sharp tasting.