This plant-based stir-fry features marinated bean curd in a delicious, aromatic blend of seasonings with tender greens. The flavorful marinade liquid doubles as a base for a rich stock, reducing waste and adding depth to future recipes.
**Ingredients**
**For the Marinated Bean Curd:**
- Dried bean curd (soybean sheets) – 1 package (about 100-150 grams), soaked in warm water until soft
- Soy sauce (coconut aminos) – 3 tablespoons
- Korean BBQ sauce – 3 tablespoons
- Dried Italian seasoning – 2 tablespoons
- Onion powder – 2 tablespoons
- Garlic powder – 2 tablespoons
- Ketchup – 2 tablespoons
- Soybean paste (Doenjang or Miso) – 2 tablespoons
**For the Stir-Fry:**
- Sesame oil – 2 tablespoons
- Olive oil – 2 tablespoons
- Fresh ginger – 1-inch piece, minced
- Garlic – 4 cloves, minced
- Onion – 1 medium, finely chopped
- Celery – 2 stalks, finely chopped
- Basil – 1 handful, roughly chopped
- Big leaf thyme (or regular thyme) – 1 sprig, leaves removed
- Napa cabbage – 1/2 head, sliced thinly
- Collard greens – 1 bunch, stem removed and sliced thinly
**Seasoning:**
- Salt – to taste
- Ground roasted geera (cumin) – 2 tablespoons
- Black pepper – 2 tablespoons
- Nutritional yeast – 4 tablespoons
- Onion vinaigrette – 8 tablespoons
**Instructions**
1. **Prepare the Bean Curd:**
- Soak the dried bean curd in warm water until it softens, about 20-30 minutes. Drain well.
- In a bowl, mix together the soy sauce (coconut aminos), Korean BBQ sauce, dried Italian seasoning, onion powder, garlic powder, ketchup, and soybean paste.
- Add the soaked bean curd to the marinade, ensuring it is fully coated. Let it sit for about 30 minutes.
2. **Reserve the Marinade Liquid:**
- After marinating, drain the bean curd, reserving the marinade liquid.
- Set aside 1/4 cup of the marinade to add back into the stir-fry later. The remaining liquid can be saved and used as a flavorful stock base for soups or stews.
3. **Prepare the Aromatics:**
- Chop the ginger, garlic, onion, celery, basil, and big leaf thyme.
- Heat the sesame oil and olive oil in a large pot over medium heat.
4. **Sauté the Seasoning:**
- Add the chopped ginger, garlic, onion, celery, basil, and big leaf thyme to the hot oil. Sauté for 2-3 minutes until fragrant and the onions turn translucent.
5. **Add the Greens:**
- Add the sliced Napa cabbage and collard greens to the pot. Stir well to combine with the sautéed aromatics.
- Cover and let the greens cook for 3-5 minutes, stirring occasionally until they begin to soften.
6. **Add the Marinated Bean Curd:**
- Chop the drained bean curd into bite-sized pieces.
- Add the chopped bean curd to the pot along with 1/4 cup of the reserved marinade liquid. Stir well to mix everything together.
7. **Season and Cook:**
- Add salt to taste, ground roasted geera, and black pepper. Stir to combine.
- Cover and cook on low-medium heat for about 15-20 minutes, allowing the flavors to meld together and the greens to become tender.
8. **Finish with Nutritional Yeast and Onion Vinaigrette:**
- Stir in the nutritional yeast and onion vinaigrette, mixing well to coat everything evenly.
- Taste and adjust seasoning if needed.
9. **Serve:**
- Remove from heat and serve hot. Enjoy with steamed rice, quinoa, or flatbread.
**Extra Tip:**
- **Stock Preparation:** Store the leftover marinade liquid in an airtight container in the fridge. It can be used as a base for soup or as a seasoning for future dishes, adding an extra depth of umami flavor.
