Tofu Kale Stir-Fry
serves 2
This recipe is fast, easy, and super-adaptable. Press tofu to remove excess moisture before cooking, but if it sticks to the pan, just scrape off the sticky parts and the crispy tofu crumbles add texture to the final dish.
Read more about this recipe at VeganYumYum.
1 to 2 tablespoons oil
1 block extra-firm tofu, cubed
1 bunch kale, deveined and ripped into small pieces
1/2 teaspoon chili flakes
1/4 teaspoon ginger powder (or fresh ginger, minced)
2 tablespoons low-sodium tamari
2 teaspoons sugar (optional)
prep: 25 minutes
total: 25 minutes
wok or large nonstick pan
wooden spoon
1. Heat the oil on high in a well-seasoned wok or large non-stick pan. Add tofu carefully, avoiding hot angry oil splatters. Use a wooden spoon to move the tofu around, until it begins to color.
2. Add kale, chili flakes and ginger. Cook well, stirring and scraping bits off the bottom, until tofu is golden and kale is getting brown caramelized spots on it. Add tamari and optional sugar, stir for a few moments, and serve immediately with freshly ground pepper over the top.
