Tofu and Kale With Peanut Sauce |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Simple, nutritious and tasty. You can use whatever greens are available: Swiss chard, beet greens, turnip greens, etc. Natural peanut butter (without hydrogenated oils) is better (for everything, not just this recipe). If you don't have a jalapeno, or don't like them, you can add some cayenne or some Tabasco sauce to the peanut sauce instead. Frying in peanut oil is key; because of its high smoke point, you can get it screaming hot, which is what is needed to get the tofu nice and crisp. Ingredients:
12 ounces extra firm tofu |
2 tablespoons peanut oil |
4 garlic cloves, minced |
1 medium onion, chopped |
1 jalapeno chile, seeded and minced |
1 bunch kale, stemmed and chopped into large pieces |
1/2 cup peanut butter |
2 tablespoons tamari soy sauce or 2 tablespoons soy sauce |
2 tablespoons mirin |
Directions:
1. Slice tofu an cut into triangles, sticks, or whatever shape you like.
2. Heat peanut oil until very hot.
3. Fry tofu, turning until each side is brown and crisp.
4. Reduce heat and add garlic, onion, and chile. Stir fry until onion is translucent.
5. Add kale and stir fry until it cooks down.
6. Mix peanut butter, tamari and mirin to make the peanut sauce, add to pan and heat through.
7. Serve over cooked brown rice.
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