Steamed Greens and Tofu Dressing

From Yankee Magazine — January 1992

Vegetables Recipes

Yield: 4 servings

For the greens:

• 1 small bunch of leafy greens (Chinese cabbage, kale, turnip greens, etc.)
• spring or well water

To prepare the greens: Place water in pot. Place vegetable steamer in pot and bring water to a boil. Wash greens and cut into 2-inch slices. Place greens in steamer and cover. Cook for a few minutes, leaving greens still crispy. Place greens in serving dish. Reserve water for dressing and soup stock.

For the dressing:

• 1/2 pound tofu
• spring or well water
• pinch of sea salt
• chopped scallion
• 1 tablespoon umeboshi (pickled plum) vinegar

To prepare the dressing: Cut tofu into 1-inch squares. Put into saucepan with water to cover and add sea salt. Cook for 15 minutes. Drain tofu and discard water. Crush tofu in a mortar and pestle and begin to cream. Halfway through, add chopped scallion to taste. When tofu is well mixed with scallion, add umeboshi vinegar and enough water from cooked greens to make a creamy dressing. Serve on the side with steamed greens.

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