Updated Thursday, October 21st, 2010
Yield: 4 servings
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.
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.
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
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