This vegetarian dish is full of protein and vitamins thanks to the so called “Super-Food” kale.
1 package firm or extra firm tofu (14 oz. or 16 oz.)
1 bundle fresh kale (about 10 oz.)
2 tablespoons canola or vegetable oil (for cooking in a non-stick wok or a fry pan)
1 teaspoon salt
1 cup water with ½ teaspoon salt and ¼ teaspoon pepper to boil the kale
½ cup vegetable broth
2 to 3 medium size dried shitake mushrooms (soaked until soft in warm water for 10 minutes or longer)
1 scallion, including the green top
2 tablespoons soy sauce (Kikkoman brand)
2 teaspoons pure sesame oil
1 teaspoon sugar
A few drops of Sriracha hot chili sauce or Tabasco sauce (optional)
Rinse the tofu block with cold water and pat dry with paper towels. Cut the tofu in half lengthwise and then crosswise cut into ¼ inch thick pieces (about 20 pieces total).
Break off the tough stem portion of kale and discard. Wash and rinse the kale leaves. Use one hand to hold several kale leaves tightly together and cut them into ½ inch pieces. Repeats to finish the rest of kale. (Looks like a lot of Kale but it will cook down once boiled)
Cut off stems if any from the soaked, soft mushrooms and finely chop them. Wash and trim the green onion then finely chop. In a small bowl, mix the sauce ingredient together and set aside.
In a medium size pot with cover add 1 cup water, ½ teaspoon salt , ¼ teaspoon pepper and the kale. Bring to a boil over medium-high heat. Lower the heat to medium. Stir well, cover and cook for about 5 minutes until the water is almost absorbed and the kale is tender. Remove from heat, keep warm and set aside.
Heat 2 tablespoons of oil in a large non-stick frying pan over medium-high heat. When the oil is hot, place tofu pieces in pan and sprinkle 1 teaspoon salt over the tofu. Pan fry the tofu for 5 minutes on each side until both sides are slightly golden brown. Pour in the sauce mixture over the tofu and gently stir. Cook uncovered for about 1 minute then remove from heat. Place the cooked kale onto a large serving plate and spread them around evenly. Spoon the cooked tofu with sauce over top the kale. Serve hot or warm.
Makes 4 servings
Preparation time: 15 to 20 minutes
Cooking time: 18 minutes