bitter greens and ginger knobs

Judging by the next recipe here, and according to the old adage that 'you are what you eat,' some might be tempted to call me saucy and bitter. (Of course, some might call me that without any edible prompting... But only after a really crumby day at work...) Really I'm normally quite pleasant :) and so is this little bowl of greens and tofu:

I know some folks are just never going to love tofu, and that's okay by me, but I adore it and use it often in quick stir-fries. If you prefer, substitute chicken, pork, shrimp, or even beef - heck, you can even omit it altogether! These greens are so tasty, they're great on their own.

Broccoli Rabe and Tofu Stir-fry

Ingredients:

2 Tb. vegetable oil (soy, peanut, canola, grape seed, etc.)
1 large bunch broccoli rabe (rapini), chopped
4 scallions, chopped (green and white)
2 cloves garlic, minced
1 thumb-sized knob of ginger, peeled and minced
1 package firm or extra-firm tofu, sliced and patted dry
3 Tb. dry white wine (optional)
4-6 Tb. Tamari
1 Tb. cornstarch dissolved in 1/4 Cup water

Heat oil in a large wok over medium-high heat. Add the broccoli rabe and scallions and cook, stirring constantly, until wilted and just cooked (3-5 minutes depending on how soft you like your greens). Add the garlic and ginger and cook until fragrant - about 30 seconds. Add the tofu and cook until heated through. Pour in the white wine (if using) and simmer until nearly evaporated. Add the Tamari and the cornstarch/water mixture and bring to a simmer, stirring constanly. Continue to cook until sauce has thickened to your liking. Remove from heat and serve with steamed rice.