Warm Tofu Salad of Wilted Greens and Macadamia Nuts

From Roy Yamaguchi's cookbook, 'Hawaii Cooks'

• Ready In: 50 mins
• Serves: 4

Ingredients

• 20  ounces firm tofu
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon  seven mixed spice
• 2  tablespoons  macadamia nut oil
• 1  tablespoon  sesame oil
• 2  teaspoons  minced fresh garlic
• 2  teaspoons  minced fresh ginger
• 1  ounce  fresh shiitake mushroom, musrooms sliced, about 1/2 cup
• 1  cup  chopped  mustard greens
• 1⁄2 cup sugar snap pea
• 1⁄2 cup bean sprouts
• 1⁄2 cup  spinach leaves
• 1⁄2 cup radicchio
• 1  cup watercress, leaves and stems
• 3⁄4 ounce  mung bean noodles, about 1/2 cup dry, soaked in water
• 2  tablespoons  dark miso
• 2  tablespoons fish sauce
• 2  cups mesclun, for garnish
• 1⁄4 cup  chopped  macadamia nuts, for garnish

Directions

1. Cut the tofu into triangle, shaped pieces about 1/2 inch thick. Lay the pieces on paper towels and press gently with more paper towels to remove excess moisture. Season each piece with salt and shichimi.
2. Heat a nonstick saute pan over high heat and add 1 1/2 tablespoons of the macadamia nut oil. Sear the tofu for 2 to 3 minutes on each side, until golden brow. Drain on papers towels and keep warm.
3. Place a wok over high heat and add the remaining 1/2 tablespoons macadamia nut oil and the sesame oil. Add the garlic and ginger and stir-fry for 20 to 30 seconds, until barely light golden brown. Add the mushrooms, mustard greens, snap peas, bean sprouts, spinach, radicchio, and watercress and stir-fry for 2 minutes, or until vegetables begin to wilt. Add the noodles, moromiso, and fish sauce, mix well, and stir-fry for 1 minute to blend the seasonings. Remove from the heat.
4. To serve, divide the friend tofu among the 4 plates. Top each with mesclun and stir-fried vegetables. Sprinkle with macadamia nuts and serve immediately.