Monday, February 29, 2016

Kale Tofu Stir-Fry 甘蓝菜炒豆腐

Soft? Medium-firm? Firm? Extra-firm tofu? Which is your favorite?

I usually get the firm or extra-firm organic (non-GMO) tofu in order to get more bang for the buck. Firm or extra-firm tofu contains more proteins, more calcium and less water. You do not want to pay the extra cents for water in tofu, unless you want to achieve silky velvet texture in a dish such as Nagaimo (Mountain Yam) Tofu Soup, Savory Tofu Pudding, Soy-Milk Steamed Tofu.

Firm or extra-firm tofu is also better for pan-frying and roasting, as pan-frying/roasting imparts some smoky toasty flavors to the tofu e.g. Baked Tofu. Pan-fried or roasted tofu is then such a good combination in any vegetable stir-fry.

Kale Tofu Stir-Fry 甘蓝菜炒豆腐
3 cloves garlic,minced
7 oz extra firm tofu, pan-fried/roasted
1 fresh chili/thai chili
2-3 cups of chopped kale
1tsp soy sauce
Salt and ground white pepper

Directions: Heat 1 tsp cooking oil in pan, saute garlic, and chili. Add kale and saute till kale wilts down to tenderness, cover pan in the process to allow steam to cook the kale. Add in pan-fried/roasted tofu, breaking them up to rough small pieces in the pan, add 1 tsp of soy sauce, then mix tofu well with the kale. Salt and pepper to taste.

Sharing with Hearth and Soul


An Escape to Food on Facebook