Stir-Fried greens with Teriyaki Tofu dressing

The sauce here is rated "fine". Not spectacular or anything but "fine".

Mats - serves 6
1 head bok choy
1 head broccolini or kai-lan, if you can find it
1 lb green beans
1 onion
1c teriyaki sauce
1/3c brown sugar
2 Tb fresh ginger
1 Tb sesame oil
~3 Tb canola oil
2c brown rice
1 container silken (soft) tofu drained and cut into 1 inch cubes

Combine 2c brown rice with 4c water in a pot. Bring to a boil, cover, reduce heat to low, and cook for 30 minutes or until water is absorbed.

Separate the leaves of bok choy, trim the ends. Cut in half lengthwise, then cut into thirds.

Chop the broccolini into bite-sized chunks

Snap the ends off the green beans and snap in half (Learned a great new phrase for doing this. The cookbook called it 'topped and tailed')

Thinly slice the onion. I used my mandolin to get them really paper-thin

In a wok, heat 1 Tb canola oil. Fry the onion for 3-5 minutes or until they begin to brown. Transfer to a paper towel and let drain.

In the same wok, heat another 1 Tb canola oil. Stir-fry about half the greens for 4 minutes or until they begin to wilt. Transfer to a large bowl. Repeat with new oil and the other half of your greens.

Still in the same wok, add 1c teriyaki sauce, 1/3c brown sugar and 2 Tb fresh ginger, grated and juiced. If you like a bit of a spicy kick, add some dried chilies too.

Bring to a boil and cook for 2 minutes.

Add 1 Tb sesame oil and the tofu and stir so the tofu's coated. Simmer for 3 minutes, then stir. The tofu may fall apart into crumbles at this point - that's ok. It's why we're using silken tofu. Cook another 2 minutes.

In a very large bowl, combine the cooked rice, greens, and fried onions. Stir well to combine, then pour the tofu and sauce over and stir again. Spoon into bowls and serve.