Contents of your meal kit:
shrimp
tofu
collard greens
red pepper flakes
toasted sesame & soy vinaigrette
diced onion
carrots
Cookware needed: 2 medium to large skillets (at least one nonstick, with a lid)
Finishing steps:
- Remove tofu from packaging. Slice into 1/2-inch slabs, and place on a paper towel to dry.
- Rinse collards thoroughly. Remove leaves from stem and pat dry. Stack leaves and slice into ½-inch ribbons.
- Place two skillets on the stove. The next steps will be done simultaneously.
Skillet #1 (this should be nonstick)
- Heat a small amount of oil over med-high heat. Season tofu & shrimp with a pinch of red pepper flakes, and a little salt & pepper. When skillet is hot, add tofu and cook 5 minutes on the first side.
- After 5 minutes, flip tofu and add shrimp. Cook the shrimp and tofu 3 minutes or until shrimp is cooked through, and tofu is golden brown on both sides.
- Add one HALF the toasted sesame & soy vinaigrette to the skillet turning the shrimp and tofu to coat.
Skillet #2 (you’ll need a lid for this one)
- Heat a small amount of oil over medium heat. Once hot, add the onion and carrot and sauté for 1 minute or until the onion begins to soften. Add enough water to cover the bottom of the skillet, put the lid on and steam for 3-4 minutes or until carrots can be easily pierced with a knife.
- Add the collard greens, cover again and steam 2-3 minutes. Remove from heat and toss with other HALF of the sesame & soy vinaigrette
- Divide the sautéed carrots & greens between plates. Place seared shrimp & tofu on top and spoon any remaining sauce from the pan over the top. Dig in!