Asian Wild Greens Salad - Series 6

What You'll Need
1/2 cup slivered almonds
1 quart light olive oil -- for frying
4 ounces tofu, extra firm -- cut into small cubes
2 teaspoons extra virgin olive oil
1 tablespoon fresh ginger root -- finely minced
1/2 teaspoon chili powder
1 tablespoon soy sauce
1 tablespoon mirin or white wine
1 each roasted red pepper -- thin strips
3 each dried shiitake mushrooms -- rehydrated, and slice,
1/4 cup fresh basil -- shredded
3 tablespoons fresh mint -- shredded
1 bunch dandelion greens -- or other bitter green
1 cup mung bean sprouts
2 each limes -- slice one in wedges, juice other

Instructions
Preheat the oven to 350 degrees. Arrange the almonds on a
baking sheet and bake about five minutes, or until lightly browned.
Set aside to cool.

In a medium saucepan, heat about 1 inch of olive oil over medium heat.
Make sure the oil is hot enough by some merging the handle of a wooden
spoon into the oil. Increase the heat to high, add the tofu, and fry until golden,
turning cubes to brown evenly. Drain on paper towels and set aside.

Heat the extra virgin olive oil in a wok over medium heat. Add the ginger,
chili powder, and sauté for about one minute. Sprinkle lightly with soy sauce,
mirin, add the bell pepper and stir well. Add the shiitake mushrooms, basil,
minced mint, sprinkle lightly with soy sauce and stir-fry for about one minute.
Stir in the greens and bean sprouts, season lightly with soy sauce, and
stir-fry until the greens are just limp, 3-4 minutes.

Before serving, squeezed lime juice over the greens mixture, and add that
fried tofu and almonds, and toss to combine. Serve with lime wedges on the side.