1 pkg extra firm tofu, pressed cubed
1 T sesame oil
2 T soy sauce (or tamari or liquid aminos, or coconut aminos)
1 lb greens, chopped (I love spinach or chard)
3 sm/1 lg leek, sliced
Press and cut the tofu into bite-sized chunks.
Heat a large skillet until hot. Add sesame oil. Once smoking, add tofu chunks. Do not move! Reduce heat to medium and allow tofu to sit and pan-sear until a crust forms on the outside of the chunks. Then, turn each piece over (tongs help with this). After turning, immediately add the soy sauce. Allow tofu to sit and caramelize. Remove tofu chunks once sufficiently crunchy and delicious.
In the same pan, add a tiny bit more sesame oil (or a splash of broth or water), a splash more soy sauce if desired, and the greens and leeks. You may have to add the greens in batches until it wilts and makes room for more. Alternately, put a lid on the pan to aid in wilting of the greens. Once wilted, remove from pan. Place on large plate and top with pan-seared tofu chucks.
This whole process takes maybe 15 minutes and is packed with macro and micro nutrients.