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|
- In s small pot bring soy sauce, sherry, vinegar and brown sugar to a boil. Simmer 1 minute and remove from heat.
- Place tofu in a single layer in an ovenproof pan. Pour marinade over the tofu and set aside for 10 minutes, or more. Occasionally turn tofu squares over. Drain, reserving marinade.
- Sprinkle oil over tofu. Broil for 4 minutes then turn squares over. Continue broiling until tofu is golden brown, antother 3 or 4 minutes.
- While tofu broils, in a large frypan saute in 2 tbsp peanut oil over high heat until kale wilts, stirring constantly. Add lime juice, cilantro and red pepper flakes. Remove kale from heat. When tofu us browned, gently toss with cooked kale and as much of the reserved marinade as desired.
From Simply in Season by Mary Beth Lind and Cathleen Hockman-Wert
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