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Sweet Chili Lime Tofu With Wok Steamed Collards And Quinoa

370 faves | 8 recommends
Nutrition per serving    (USDA % daily values)
CAL
840
FAT
91%
CHOL
0%
SOD
232%

Comments

This was amazing. I even ate the leftovers for breakfast. I did, however, use shredded carrots and cilantro in place of the fresh mint leaves, but still used a little dried mint for the sauce.
Paula Elaine   •  1 Mar   •  Report
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Ingredients for 2 servings

1 Block tofu, extra firm, 14 oz

3 Tbs sugar

3 Tbs Reduced Sodium Tamari (or soy sauce)

1 3/4 Tbs Fresh lime Juice

1/2 Zest of the lime

1/2 tsp red Chili flakes (or 1-2 fresh hot chilies, minced)

1 Clove garlic, pressed, optional

1/4 tsp salt

4 mint Leaves, chiffonaded

3/4 Cup quinoa, rubbed/rinsed in cool water, drained

1/2 Zest lime

2 Bruised cardamom Pods, optional

1 Tiny stick of cinnamon (a broken piece of a larger stick), optional

1 1/3 Cup Water

1 Bunch collard greens, middle veins removed, washed

2-3 Tbs Water

1 Pinch salt

1 tsp lime Juice

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