TOFU AND KALE WITH PEANUT SAUCE
Simple, nutritious and tasty. You can use whatever greens are available: Swiss chard, beet greens, turnip greens, etc. Natural peanut butter (without hydrogenated oils) is better (for everything, not just this recipe). If you don't have a jalapeno, or don't like them, you can add some cayenne or some Tabasco sauce to the peanut sauce instead. Frying in peanut oil is key; because of its high smoke point, you can get it screaming hot, which is what is needed to get the tofu nice and crisp.
Provided by Podkayne
Categories Soy/Tofu
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Slice tofu an cut into triangles, sticks, or whatever shape you like.
- Heat peanut oil until very hot.
- Fry tofu, turning until each side is brown and crisp.
- Reduce heat and add garlic, onion, and chile. Stir fry until onion is translucent.
- Add kale and stir fry until it cooks down.
- Mix peanut butter, tamari and mirin to make the peanut sauce, add to pan and heat through.
- Serve over cooked brown rice.
Nutrition Facts : Calories 359.5, Fat 27, SaturatedFat 5.3, Sodium 730.3, Carbohydrate 17.5, Fiber 4.4, Sugar 5.1, Protein 18.2
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