Thursday, January 31, 2013

Sesame Tofu with Kale

Sesame Tofu with Kale - one of my favorites!

My husband makes this recipe best.  He introduced this meal to me from the cookbook Moosewood Restaurant Simple Suppers.  Even if you do not like tofu, you will like this (the book says the recipe appeals to the tofu-phobic!).  The tofu is so jazzed up with sesame oil and soy sauce and decorated with sesame seeds, it's delicious.


1 cake tofu (about 16 ounces)
1/2 cup sesame seeds
2 tbs dark sesame oil
2 tbs soy sauce
2 tsp vegetable or olive oil
3 garlic cloves
10 ounces spinach (we used kale instead tonight just as a change up)
salt and pepper

Slice the block of tofu lengthwise into 4 rectangular slabs.  Then slice the slabs in half to make 8 roughly square pieces.  Spread the sesame seeds on a plate.  Press all of the surfaces of each tofu square into sesame seeds to coat evenly (can also skip this step and sprinkle onto tofu in frying pan).

Heat the sesame oil in a large skillet on medium heat.  Arrange the tofu squares in a single layer in the skillet and cooke for about 5 minutes.  With a spatula, carefully turn them over and cooke for about 5 minutes on the other side.  Add the soy sauce and turn the tofu squares over, and cooke for another minute, until most of the liquid is absorbed.  Transfer tofu squares to a plate.  (Leave excess sesame seeds in the pan.)

Add the oil and the garlic to a skillet and saute for about 30 seconds, until golden.  Ad the still damp rinsed spinach (or kale) and cook for a minute or two (kale will take 5 minutes to cook), stirring constantly, until wilted, but still bright green. 

Place the spinach on a platter and top with the tofu.

We bake a sweet potato for 30-40 minuts at 425 so that it is done at the same time as the greens.  Also, brown rice makes a great base layer:  brown rice, then sweet potato, then decorate with the kale and tofu.


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