Spicy Stir-Fried Tofu With Kale and Red Pepper
Spicy Stir-Fried Tofu With Kale and Red Pepper might be just the side dish you are searching for. This recipe makes 4 servings with 192 calories, 13g of protein, and 11g of fat each. For $1.39 per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. It is brought to you by Serious Eats. 331 person were impressed by this recipe. From preparation to the plate, this recipe takes around 20 minutes. Head to the store and pick up sugar, salt and pepper, tofu, and a few other things to make it today. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. Overall, this recipe earns an amazing spoonacular score of 93%. If you like this recipe, take a look at these similar recipes: Pan Fried Tofu, Kale, And Stir-fried Noodles, Tofu, Asparagus, and Red Pepper Stir-Fry with Quinoa, and Bok Choy, Red Pepper & Tofu Stir Fry.
Servings: 4
Ingredients:
1 tablespoon peanut oil or canola oil
1 teaspoon cornstarch
2 teaspoons dark sesame oil
1 tablespoon minced garlic
1 tablespoon minced ginger
1 bunch kale (about 10 ounces), stemmed, washed, roughly torn, and blanched for 1 minute
1 red bell pepper, cut in 2-inch julienne
1 tablespoon Shao Hsing rice wine or dry sherry
1/4 teaspoon each salt and pepper
1 serrano pepper, seeded and minced
1 tablespoon soy sauce
1/4 teaspoon sugar
1 14-ounce package firm tofu, sliced into about 1/4 inch thick rectangles
1/4 cup chicken or vegetable stock
Equipment:
paper towels
bowl
frying pan
wok
Cooking instruction summary:
Procedures 1 Lay the slices of tofu on paper towels to dry. 2 In a small bowl, combine the soy sauce, rice wine, stock, and cornstarch. In a second bowl, combine the salt, pepper, and sugar. 3 Preheat a wok or large (12-inch) skillet that's not nonstick until a drop of water evaporates within a second or two when added to the pan. Add the oil and swirl to coat the inside of the pan, then add the tofu. Stir-fry until it begins to color, 1-2 minutes, then add the garlic, ginger, and chile. Continue cooking until fragrant, about 15 seconds more. 4 Add the red pepper and stir-fry for an additional minute, then add the kale, salt, pepper, and sugar. Toss everything together well, then add the soy sauce mixture and the sesame oil. Cook for an additional 30 seconds, until the sauce just thickens and coats the ingredients. Remove from the heat and serve with rice, noodles, or another kind of grain.
Step by step:
1. Lay the slices of tofu on paper towels to dry.
2. In a small bowl, combine the soy sauce, rice wine, stock, and cornstarch. In a second bowl, combine the salt, pepper, and sugar.
3. Preheat a wok or large (12-inch) skillet that's not nonstick until a drop of water evaporates within a second or two when added to the pan.
4. Add the oil and swirl to coat the inside of the pan, then add the tofu. Stir-fry until it begins to color, 1-2 minutes, then add the garlic, ginger, and chile. Continue cooking until fragrant, about 15 seconds more.
5. Add the red pepper and stir-fry for an additional minute, then add the kale, salt, pepper, and sugar. Toss everything together well, then add the soy sauce mixture and the sesame oil. Cook for an additional 30 seconds, until the sauce just thickens and coats the ingredients.
6. Remove from the heat and serve with rice, noodles, or another kind of grain.
Nutrition Information:
covered percent of daily need
