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Pan-fried Tofu & Greens with Almond-Ginger Drizzle (Bathing Rama)
Bathing Rama is a traditional Thai dish that is served over spinach and white rice. This take on the classic recipe calls for buckwheat soba noodles and collard greens for a slightly healthier variation. If you don’t have almond butter for the sauce, cashew or peanut butters are just as delicious.
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Prep Time 8 hours (for marinating)
Cook Time 30 minutes
Servings
servings
Ingredients
Prep Time 8 hours (for marinating)
Cook Time 30 minutes
Servings
servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. To make the marinade: In a medium bowl, combine garlic, ginger, water, vinegar, oil, and tamari. Cut the tofu into 1⁄2-inch rectangles, and then cut each slab into triangles. Put the tofu slices in the bowl with the marinade, cover, and let it rest for at least 1⁄2 hour and up to 8 hours in the refrigerator. The longer it sites, the stronger the flavor will be.
  2. When the tofu has finished marinating, heat 1 tablespoon of the coconut oil in a skillet over medium-high heat. Remove the tofu from the marinade and pat it dry with a paper towel (this protects you from sputtering oil once it’s placed in the pan). Place half of the tofu pieces in the oil and brown both sides, about 1 minute per side. Remove the fried tofu and place on a paper towel. The heat should be high enough that the tofu browns quickly to give the skin a crispy texture. Repeat with the remaining tablespoon of coconut oil and remaining tofu.
  3. To prepare the collards, first pull the leaves away from the stem, discard the stems, and wash the greens carefully. In an 8-quart pot over high heat, bring 2 quarts of water and 1⁄2 teaspoon sea salt to boil. Submerge the collards, and boil until they have wilted but still retain a bright green color, about 5 minutes. Sample a piece- the cooked collards should be easy to chew and sweet, not bitter. Pour the collards into a colander in the sink and drizzle cool water over them to halt the cooking. When cooled, squeeze out any excess water with your hands. Chop into bite-sized pieces and set aside.
  4. Refill the 8-quart pot with water and bring it to a boil over high heat. Cook the soba noodles according to the package directions.
  5. While the noodles are cooking, make the sauce. In a small pan on low to medium heat, add the almond butter, maple syrup, tamari, vinegar, ginger, sesame oil, and water. Using a whisk, mix together until smooth and warm, 3 to 5 minutes. If necessary, add extra water to achieve desired consistency.
  6. Serve the noodles with the cooked collards and browned tofu on top, drizzled with the sauce.
Recipe Notes

Recipe from Feeding the Whole Family by Cynthia Lair (Sasquatch Books, 2016)


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