Difficulty Level Easy
I mentioned in my post yesterday that I was using my crock pot a lot so that I didn't have to worry about dinner at 5:00. Well, my broken rib is starting to mend, so I'm feeling a little better equipped to deal with making dinner, but I still wanted to make something that wasn't go to have me standing in the kitchen for a long time.
You can have this Gingered Kale and Tofu on the table in less than half an hour. I served it over rice and it was delicious, very simple to make and is super healthy for you.
|1/2 cup||soy sauce|
|1/2 cup||dry sherry or vegetable stock|
|1/4 cup||rice vinegar or white vinegar|
|3 tbsp||brown sugar|
|2 cakes||firm tofu, cut into 1 inch squares|
|4 tbsp||peanut oil, divided|
|6 cups||kale, coarsely chopped|
|3 tbsp||ginger root, peeled and minced|
|1/4 cup||fresh lime juice|
|pinch of red pepper flakes|
From Simply in Season by Mary Beth Lind and Cathleen Hockman-Wert
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