Sautéed Tofu and Greens

http://www.marthastewart.com/338939/sauteed-tofu-with-bitter-greens

I made this Martha Stewart recipe last night and attempted to adjust it to make it faster to prepare. I think I mostly succeeded, but it still took almost an hour. The first time you make a new recipe, especially if you are deliberately revising it to suit your own purposes, always takes longer than it should. Anyway, here’s what I did:

• Substituted the fresh ginger with a teaspoon of ground dried ginger
• Substituted the fresh garlic with a half teaspoon of dried garlic powder
• Added 1 tablespoon of fish sauce, just because I happen to have it in the fridge raider and wanted to use it up
• Used coconut oil instead of the oil she suggested
• Substituted the 2 pounds of greens with a 5 ounce box of baby power greens
• Added a cup of shredded red cabbage to make up some of the volume of the missing greens (this also had a wonderful side effect of adding color to the final dish)
• Omitted the sesame seeds and red pepper flakes.
• Instead of 30 minutes of pressing time for the tofu, I shortened it to 15 minutes
• Instead of 30 minutes of marinating the tofu, I shortened it to 15 minutes

The last two steps alone saved me a half hour and there was no significant difference in the flavor. I did notice that the tofu did not seem to brown quite as well as I thought it should. I’m not sure if this is related to the marinating time or not.

One other thing to note is that instead of rice, I served this over a freshly baked potato. I had never tried this before but found it delicious. The final overall result was a delicious meal, however I found the sauce was a tad too salty for my taste. Maybe the fish sauce was unnecessary, or perhaps I should have reduced the soy sauce. If you try this please let me know in the comments what changes you made and why.