Excellent recipe - easy to follow and very yummy. I was able to easily make this gluten free and vegan. Best of all this was a great recipe to use up a bunch of farm share greens - I used green chard and beet greens.
Drab and ended up dry.
the tofu mixture was good...and the swiss chard was good - don't think i'd put them together next time though
This had an ok flavor but nothing spectacular. The tofu soaked up all the juices so there wasn't much sauce to go with the rice I served with it.
VERY good and VERY quick- a perfect after-work dinner that seems a lot more intensive than it is. I used 1 block of tofu and that seemed to be plenty. I also used kale, which really worked out well. I'll be making this again.
So Delicious! I can't wait to have this again! I used 2 bunches of greens after reading the last review and am glad i did. Thank you for this recipe.
I think this recipe has way too much tofu in relation to greens. I kept the proportions of items the same except for using only 1 block of tofu and found this to be ideal. In my haste, I grabbed beet greens instead of swiss chard, but it turned out well anyway. The dish was easy and relatively quick to put together. I thought it was tasty and is something I would make again. Thank you for posting.
Excellent. Jam packed with good nutrition value. I cooked the greens until they were wilted- this takes much longer than 30 seconds. Closer to 6-8 minutes. At 30 seconds, they would not even be heated, let alone cooked. I used 2 blocks of tofu instead of 4 since there were only 2 of us sharing the meal.
This was excellent! I added extra ginger and garlic. I pressed the tofu before adding it, and served with rice. The tofu/ginger/peas combo was great. Thanks Elmotoo!