Sauteed tofu with bitter greens

1 1-pound block extra-firm tofu

3 tablespoons low-sodium soy sauce

2 tablespoons toasted sesame oil

1/2 teaspoon chili paste or Tabasco sauce (optional)

3 tablespoons fresh lime juice

1 tablespoon grated fresh ginger

6 garlic cloves, thinly sliced

2 pounds bitter greens, such as collard, mustard, baby bok choy, or dandelion, washed, trimmed, and torn into pieces

1 teaspoon sesame seeds, lightly toasted

1/4 teaspoon crushed red pepper flakes

Cut the tofu in half lengthwise, then cut each piece across into 6 slices. Place the tofu on a papertowel– lined plate. Cover with more paper towels; place another plate on top. Weight with a few soup cans. Chill 30 minutes so towels absorb excess water.
In a medium bowl, combine the soy sauce, sesame oil, chili paste or Tabasco sauce, if using, lime juice, ginger, and garlic. Set aside. Transfer the tofu to a medium bowl; toss with half the marinade; let sit for 30 minutes.
Heat a nonstick skillet over medium heat. Working in batches, arrange the tofu in a single layer in the pan. Cook until golden brown, about 2 minutes per side. Transfer to a platter; repeat with the remaining tofu. Gradually add the greens to the skillet with the remaining marinade. Cook, tossing occasionally, until the greens are wilted and most of the liquid has evaporated, 5 to 8 minutes. Transfer to the platter with the tofu. Sprinkle with sesame seeds and red pepper flakes; serve.

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