spicy kale + tofu stir fry

11

And away we go! My first day without refined sugar + pasta was harder than quitting blow. The sugar wasn’t the issue insomuch as I craved pasta. Before, during and after yoga, and for a moment I secretly thought of chucking it all because the last thing I wanted to do was chop. I had flights of fancy that involved orecchiette drenched in a butternut squash cheese sauce. I spied a cauliflower cream sauce recipe that I knew would pair perfectly with homemade tagliatelle. On the subway, I wondered if soba noodles were considered pasta because they had a higher protein content.

IS SOBA CONSIDERED PASTA? I NEED TO KNOW, AND I’M AFRAID TO GOOGLE.

But I pressed on. Today was pretty fantastic. I’ve closed on over one hundred tight pages of my novel-in-progress, and while I wanted to shove a muffin in my gourd, I opted for a…wait for it…a peanut butter power bar. {wail}

I made this stir fry last year to much fanfare and confetti, and I’ve made some tweaks, and found it to be filling and flavorful. While it’s not pasta, I don’t have to get all tortured and emo about it.

Spicy Stir-Fried Tofu With Kale and Red Pepper, courtesy of The New York Times, with modifications
INGREDIENTS
1 bunch flat leaf kale (about 10 ounces), stemmed and washed in a salad spinner. I love lacinato or Tuscan kale for this recipe
1 14-ounce package extra-firm tofu, sliced about 1/4 inch thick
1 tbsp soy sauce
1 tbsp rice wine vinegar or dry sherry
1/4 cup low-sodium vegetable stock
1 tsp cornstarch
1/4 tsp Kosher salt (more to taste)
1/2 tsp ground pepper, preferably white pepper
1/4 tsp cane sugar
1 tbsp safflower (or canola) oil
1 tbsp minced garlic
1 tbsp minced ginger
1 red bell pepper, cut in 2-inch julienne
1 1/2 cups edamame pods, unshelled
2 tsp sesame oil

IMG_3215IMG123

DIRECTIONS
Bring a medium saucepan of lightly salted water to a boil, add the edamame. Cook for 2-3 minutes, or until the pods float to the surface of the water. Drain, remove the pods and set aside in a small bowl.

Cut the tofu into dominos and place them on paper towels. Place another paper towel on top and prepare the remaining ingredients. I was lucky, and my market had tofu cut into cubes, so I simply drained the tofu and let it rest in a strainer.

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 safflower oil by adding it to the sides of the pan and swirling the pan, then add the tofu. Stir-fry 1 to 2 minutes in a wok and 3-5 minutes on the pan, until it begins to color. Add the garlic and ginger and stir-fry for no more than 30 seconds.

Add the red pepper and edamame 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 hot.

Yield: 4 servings.

IMG_3226IMG123
IMG_3222IMG123

9 thoughts on “spicy kale + tofu stir fry

    1. I think I want to go cold turkey for 30 days to shed my addiction to sugar and pasta, and then re-introduce in moderation. I am using alternative sugars like brown rice syrup, syrup, honey, etc. I’m just stepping away from refined sugar. :)

      On Wed, Oct 16, 2013 at 5:28 PM, love.life.e

      Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s