Ye'abesha Gomen Stir-Fry be Tofu

Gomen (collard greens) is one of Ethiopia's most beloved vegetable dishes, traditionally cooked long and slow. This modern-fusion version stir-fries the greens quickly to preserve their vibrant colour and pairs them with crispy pan-fried tofu — a fresh take that keeps all the traditional aromatics of niter kibbeh and spices.

Serves: 4

Ingredients

• 400g (14 oz) firm tofu, pressed and cut into 2cm cubes
• 500g (1 lb) collard greens, stems removed, leaves thinly sliced
• 3 tbsp (45ml) niter kibbeh (Ethiopian spiced butter) or ghee
• 1 medium onion, thinly sliced
• 4 cloves garlic, minced
• 2cm (1-inch) piece fresh ginger, grated
• 1 green jalapeño chilli, thinly sliced
• 1 tsp ground turmeric
• ½ tsp ground coriander
• 1 tbsp (15ml) vegetable oil for frying tofu
• Salt to taste
• Injera or rice to serve

Instructions

1. Heat vegetable oil in a large non-stick pan over high heat. Fry tofu cubes in a single layer 3–4 minutes per side until golden and crisp. Remove and set aside.
2. In the same pan, melt niter kibbeh over medium-high heat. Add sliced onion and cook, stirring, 5–6 minutes until softened and beginning to colour.
3. Add garlic, ginger, and jalapeño. Stir-fry 1–2 minutes until fragrant.
4. Add turmeric and coriander, stir 30 seconds.
5. Add collard greens and toss vigorously to coat in the spiced butter. Stir-fry 4–5 minutes until greens are wilted but still bright green and slightly crisp.
6. Return crispy tofu to the pan, toss gently, and adjust salt.
7. Serve immediately over injera or rice.

Cook's Notes: Pressing the tofu for at least 30 minutes is key to achieving crispy results. Niter kibbeh can be substituted with regular butter plus a pinch of ground cardamom, fenugreek, and black cumin.