TOFU AND KALE RECIPES RECIPES

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.

Steps:

• Your option to skin the potatoes or not. Cut into chunks, making the quicker cooking vegetbles in large chunks and the others in small bite size chunks.
• Simmer in water until you can cut the larger chunks with a spoon without effort, but still au dente.
• Using a slotted spoon, fish out the veggies, and use the spoon to test them, and to cut those that are larger into bite size pieces.
• Fish out the garlic, and smash the cloves with the slotted spoon. Add all these ingredients together.
• Gently toss with the allspice and the ground pepper, set aside.
• In a large skillet, heat olive oil at medium. Add the kale, mushrooms, miso, half the gyoza sauce, and hot pepper sauce if you like. Stir periodically.
• Meanwhile mix the tofu with the mustard and the rest of the goyuzu. The kale will take about 10-12 minutes to cook; atfter about 8-10 minutes of this, add the tofu and its seasonings. Stir.
• When done, fold over the root vegetables, and gently toss. Serve immediately, or if you are bringing this into work for lunch as I will, nuke for a couple minutes and enjoy.