KALE WITH BAKED TOFU AND COCONUT MILK
When I lived on islands in the Pacific, I often saw greens served in coconut milk that was usually added to the dish near the end of the cooking. This added a tasty richness to the greens. In this recipe I combined TOFU baked in a spicy dressing, KALE (a tasty winter green), and COCONUT MILK to add richness to the dish. This is served with rice cooked with coconut milk. This turned out to be a delicious combination that will be on our table again. We were all pleased with this one.
Provided by J. White Harris @JWhiteH
Categories Other Side Dishes
Number Of Ingredients 14
Steps:
- Preheat the oven to 400-F.
- In a large bowl, whisk together the dressing oils, soy sauce, and Sriracha. Cut the tofu into 1-inch cubes, and put them in the bowl. Gently toss to coat the tofu in the dressing. Let this sit while the oven heats up.
- Lightly oil a rimmed sheet-pan with about a tsp of neutral oil. Arrange the tofu cubes on the sheet-pan, leaving the excess dressing in the bowl. Bake for 20 minutes.
- Meanwhile, whisk the 3 Tbsp melted coconut oil into the reserved dressing. Coarsely chop the kale, discarding the tough ends. Add the kale to the bowl of dressing and toss to coat.
- Put the kale into a large pot or wok along with 1 cup of water, cover and heat on medium heat until kale is wilted and is tender.
- Put 1 cup washed long grain rice, 1 cup water, 1 cup of the coconut milk, and 1 teaspoon salt in a rice cooker or pot and cook till done.
- Remove the sheet-pan of tofu from the oven. Gently push the cubes with a spatula to loosen. Add the tofu to the kale along with the rest of the coconut milk. Heat until the coconut milk comes to a boil then remove from heat and transfer to a serving bowl. Serve with coconut rice.
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