I’m leaving for St. Louis tomorrow at the butt-crack of dawn for my five-year college reunion (insert 1000 exclamation points). I had a bunch of fresh vegetables leftover from cooking this week, and I didn’t want them to go to waste. I also had a twin pack of extra-firm tofu in the fridge, and all my usual stir-fry seasoning/sauce staples in the cabinet. I went back to my favorite tofu-kale stir fry recipe and changed it up a bit. I actually think this one turned out better than the original.
I followed the recipe of the original pretty closely, leaving out the ginger and Serrano pepper (I subbed red pepper flakes for spice). Since I didn’t have scallions and mushrooms I used Napa cabbage, Vidalia onion, red bell pepper, and asparagus (sliced into thin circles) as veggies. Otherwise I used the same sauce and general method, so you can refer to my original post for sauce and seasoning ingredients and measurements. To recap:
- Start by slicing and drying the tofu and boiling water to blanch the kale, as directed.
- Combine the sugar, salt and white pepper in a small dish.
- Slice the onion, asparagus, red pepper and napa cabbage thinly. Lay out in sections on your cutting board so it’s easy to add to the stir fry.
- Combine the soy sauce, dry sherry, vegetable broth and cornstarch in another small dish and whisk.
- Finely chop two cloves of garlic and combine with 1/4 teaspoon red pepper flakes.
- Once the water has boiled, add the kale (stems trimmed) for one minute, then use a slotted spoon to transfer to a bowl of cold water. Drain, squeeze out excess sauce and set on a paper towel to dry.
- Heat a non-stick skillet or wok over a medium-high flame. Add 1 tsp grape seed oil, wait a minute, then add tofu and stir fry for about 1-2 minutes until each side browns.
- Add the onion, garlic and red pepper flakes and stir fry for about 30 seconds to a minute.
- Add the asparagus, bell pepper and cabbage and sauté for another minute.
- Add the kale (chopped roughly), salt, sugar and white pepper and stir fry for another 30 seconds.
- Add the soy sauce mixture and a bit of sesame oil and stir fry for 1-2 minutes until the sauce thickens and starts to evaporate.
I didn’t even eat this with rice. It tasted so fresh and crunchy and healthy, that I didn’t want to spoil it with some heavy rice. While I do love the version with Serrano, mushrooms and scallions, I think this version is better. In fact, I think you can pretty much use any veggies you want as long as you stick to the rest of the recipe.
Naturally, I sipped on some secret stash 2009 JAQK Cellars “Charmed” Sauvignon Blanc (my favorite to pair with stir fry) while cooking and eating. Yum.