Sweet and Spicy Kale and Tofu Curry
In February I eat a lot of kale. With a little forest of it in my yard, I eat it all year, but with little else in season in the winter, I rely on it more. It goes great in most any soup—bro...
This healthy bowl is super versatile. If broccolini is not available, turn to broccoli or Chinese broccoli.
Ingredients
SERVINGS: 4 Person(s)
- 1 cup Peanut Sauce
- 2 lb firm tofu
- 1⁄2 cup canola oil
- 2 shallots, thinly sliced
- 1 lb broccolini, bottoms trimmed
- 2 red bell peppers, seeded and thinly sliced
- 1 cup frozen edamame, thawed
- 1 tablespoon soy sauce
- Steamed white rice, for serving
- 2 green onions, white and pale green parts, thinly sliced
- 1⁄4 cup roasted peanuts, crushed
Preparation
1. Make the peanut sauce; set aside.
2. Drain the tofu, wrap it in paper towels, place a heavy plate on top, and let stand for 10 minutes to press out the excess liquid. Cut the tofu into 1-inch cubes.
3. In a large sauté pan over medium heat, warm the oil. Working in batches if needed, add the tofu cubes and cook until crispy and golden on all sides, about 2 minutes per side. Using a slotted spoon, transfer to a paper towel–lined plate.
4. In the same pan over medium-high heat, cook the shallots and broccolini, stirring often, until tender-crisp, about 6 minutes. Add the bell peppers and cook, stirring often, until all the vegetables are tender, about 4 minutes. Stir in the edamame and soy sauce and cook until the edamame are warmed through, about 1 minute.
5. Divide the rice among 4 bowls and top with the tofu and vegetables. Drizzle with the peanut sauce, garnish with the green onions and peanuts, and serve.
About this recipe
This recipe is excerpted from One Bowl Meals Cookbook by Willams Sonoma Test Kitchen (Weldon Owen, 2017).
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