Gregory Schaefer
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The first step is to prep the tofu. I show you what to do on the video, slice it up into 1/3-inch thick pieces and place it between some towels. Press the water out by putting a big heavy cutting board and some cookbooks on top and let it sit for 20 minutes. In this state the tofu can absorb marinades really well and it's ready for grilling, frying, or searing.
Molly and Nabe's Super Kale with Seared Tofu
3 tbsp olive oil
1 lb firm or extra firm tofu
2 cloves garlic, chopped
2 tbsp ginger, chopped
1/4 tsp chili flakes
4 cups kale, coarsely chopped
1/2 cup red wine
2 tbsp soy sauce
1 tbsp brown sugar
Method
1. Heat up a big pan, like a wok or a spaghetti pot, add 2 tbsp olive oil and sear the tofu until crispy and brown. A good 2 to 3 minutes per side on medium high heat usually works. Set the tofu aside. I usually put it on a couple of paper towels to blot the excess oil.
2. Add the remaining olive oil and add the chopped garlic, ginger, and chili flakes. Let them brown a little for about a minute. If your pan seems a little dry, add some extra oil. Now add kale and toss it fast so it gets hit with the hot oil and browns on the sides of the pan a little. Give this a couple of minutes before adding the wine.
3. Add wine. If you don't want to use wine, you can use stock instead. Let it reduce a little, add the soy sauce and brown sugar, stir and turn the heat down to a simmer and cover it up. I recommend giving this ten minutes to cook thoroughly but sometimes I like my kale a little al dente and find it is ready to eat after just a few minutes. Taste it and when you think it is ready, serve it up.
4. Plate your kale on top of a bowl of rice, add your seared tofu, spoon some of the sweet, gingery soy reduction on top, give it a good squeeze of lemon juice and it's done.
Watch the video:
Organic A to Z: K is for Kale
More Organic A-Z
Ingredient Notes: Kale
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