SPICY STIR-FRIED TOFU WITH KALE AND RED PEPPER
Kale is a member of the cruciferous family of vegetables (genus Brassica), so named because their flowers have four petals in the shape of a cross. A nutritional powerhouse that tastes wonderful when properly cooked, kale is one of nature's best sources of vitamins A, C and K and a very good source of copper, potassium, iron, manganese and phosphorus. These greens are hearty, and they maintain about 50 percent of their volume when you cook them, unlike spinach, which cooks down to a fraction of its volume. The various types of kale also maintain a lot of texture, which makes them perfect for stir-fries.
Provided by Martha Rose Shulman
Categories dinner, weekday, main course
Time 20m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Bring a medium saucepan of lightly salted water to a boil, add the kale and blanch 1 minute. Transfer to a bowl of cold water, drain and squeeze out excess water. Chop coarsely and place in a bowl near your wok.
- Cut the tofu into dominos and place them on paper towels. Place another paper towel on top and prepare the remaining ingredients.
- In a small bowl or measuring cup, combine the soy sauce, rice wine or sherry, stock and cornstarch. Combine the salt, pepper and sugar in another small bowl. Have all the ingredients within arm's length of your wok.
- Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in the canola or peanut oil by adding it to the sides of the pan and swirling the pan, then add the tofu. Stir-fry 1 to 2 minutes, until it begins to color. Add the garlic, ginger and chili and stir-fry for no more than 10 seconds.
- Add the red pepper and stir-fry for 1 minute. Add the kale, salt, pepper and sugar and toss together. Add the soy sauce mixture and the sesame oil. Stir-fry for another 30 seconds to a minute. Remove from the heat and serve with grains or noodles.
Nutrition Facts : @context http, Calories 259, UnsaturatedFat 12 grams, Carbohydrate 15 grams, Fat 15 grams, Fiber 6 grams, Protein 20 grams, SaturatedFat 2 grams, Sodium 429 milligrams, Sugar 3 grams
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Gazi G
[email protected]I'm not sure what went wrong, but my stir-fry didn't turn out like the picture. It was still tasty, but it wasn't as good as I was hoping for.
Tebandeke Abudmalik
[email protected]This stir-fry was just what I was looking for. It was easy to make, healthy, and delicious.
Hamid Raza
[email protected]This stir-fry was a nice change of pace from my usual weeknight dinners. It was healthy and flavorful.
Z I H A D
[email protected]I would definitely make this stir-fry again. It was a hit with my family and friends.
Jennifer Arthur
[email protected]This stir-fry was a great way to use up some leftover tofu and vegetables. It was easy to make and very tasty.
Zeeshan Ajmal
[email protected]Meh.
Dennis Chima
[email protected]Yum!
JEANETTE Malaza
[email protected]This stir-fry was amazing! The tofu was crispy and flavorful, and the vegetables were cooked perfectly. The sauce was also delicious. I would definitely make this dish again.
Alexandra Erskine
[email protected]This stir-fry was good, but not great. The tofu was a bit dry and the sauce was a little too sweet for my taste. I think I would have liked it better if I had used a different type of tofu and made my own sauce.
David Colvin
[email protected]I tried this recipe and it was a disaster! The tofu was mushy and the vegetables were burnt. I think I must have done something wrong, because I followed the recipe exactly.
Muhammad Usman zia
[email protected]This stir-fry was just okay. The tofu was a bit bland and the vegetables were overcooked. I think I would have liked it better if I had used a different type of tofu and cooked the vegetables for a shorter amount of time.
Taj M Zazai
[email protected]This stir-fry was easy to make and very tasty. I used firm tofu and it held up well in the stir-fry. The kale and red peppers added a nice crunch and the sauce was flavorful.
DURU MIAH
[email protected]This stir-fry was delicious and healthy. I liked that it was packed with vegetables and that the tofu was a good source of protein. I will definitely be making this dish again.
Muskanabeera Muskanabeera
[email protected]I'm not a big fan of tofu, but I really enjoyed this stir-fry. The tofu was crispy and flavorful, and the kale and red peppers were cooked perfectly. I would definitely make this dish again.
Mamun Rosid
[email protected]This dish was easy to make and very tasty. I used extra-firm tofu and it held up well in the stir-fry. The kale and red peppers added a nice balance of flavors.
Rey_Of _Fighters
[email protected]I made this stir-fry for dinner last night and it was a hit with my family! The tofu was especially delicious, and the kale and red peppers added a nice crunch. I will definitely be making this dish again.
Mzobe Nolwazi Lwah
[email protected]This stir-fry dish was bursting with flavor! The tofu and kale were perfectly cooked, and the red peppers added a nice kick. I also appreciated that the recipe was easy to follow and didn't require any hard-to-find ingredients.