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Ginger Stir-Fried Tofu with Kale and Carrots

We adapted this recipe from a recommendation in the NY Times, and one important point is that kale is a great choice for stir-fry because it retains its texture.

1 Bunch (about 10 oz) kale stemmed and washed
1 14 Oz package of firm tofu, sliced about 1/4 thick in the shape of dominos
1 Tbsp soy sauce
1 Tbsp of rice wine vinegar
1/4 of chicken or vegetable stock
1 Tsp of corn starch
1/4 Tsp salt
1/2 Tsp ground pepper (white if you have it)
1/4 Tsp of sugar
1 Tbsp sesame oil (canola and peanut oil work as well)
1 Tbsp of minced garlic
1 Tbsp of minced ginger
1/4 Cup of carrots cut into 2 inch julienned
1 Tsp of House of Tsang Szechuan Stir Fry Sauce

Bring a medium sauce pan to a boil (lightly salted). Add the kale and blanch one minute. Transfer to a bowl of cold water, drain and squeeze out excess water. Chop coarsely and set up in a bowl near your wok.

Lay the slices of tofu flat on a paper towel and cover with another layer of paper towel.

In a small bowl combine the soy sauce, stir fry sauce, rice wine vinegar, stock and corn starch. Combine the salt, pepper and sugar in another small bowl. Have both bowls in arms reach of the wok.

Heat a 14-inch wok or a 12-inch steel skillet over high heat until a drop of water evaporates immediately when added. Swirl in the oil at this point, coating the lower sides of the pan and swirling the pan to coat the bottom then add the tofu. Stir-fry for one to two minutes and/or until they begin to brown. Add the garlic and ginger and stir fry for no more than 10-15 seconds. Add the carrots and stir-fry for 1 minute. Then add the kale, salt pepper and sugar and then toss together. Add the soy sauce mixture and stir-fry for another 1-2 minutes.

Remove from heat, and serve with noodles or rice. For this meal we went with a basic brown rice.

Another note from the original recipe is that blanched kale can keep in the refrigerator for up to 4 days.


Tofu and Vegetable Stir Fry with Udon Noodles

1 19 Oz Package of firm tofu
1 Package of udon noodles
1 Cup snow peas
1 Cup of broccoli florets
1 Cup of bean sprouts (white)
1/2 Cup sliced zucchini
1/2 Cup sliced Italian squash
1/4 Cup white onion
1/2 Cup of stir-fry sauce, preferably Spicy Szechuan if you want to heat things up!
2 Tbsp of peanut oil

Heat peanut oil in the bottom of a medium to large wok. We usually use 3/4 of the 19 Oz package of tofu, it is really personal preference add as much as you like! Cut tofu into roughly 1/2 inch cubes and - when the oil gets hot - add tofu to the wok (take care to not splash oil). Cook tofu for about two minutes and then add vegetables, stirring all ingredients together. Continue to stir and slowly add stir fry sauce making sure to coat everything evenly. Cover wok using a wok cover or a regular pasta/soup pot cover to create some steam that will cook the vegetables, cook with cover on for about 3 minutes. Temporarily transfer the contents of the wok to a bowl and add peanut oil to the wok and prepare to heat the udon noodles by removing from the package and separating the strands as best as possible without breaking. Add noodles to the wok and cook on a medium-high temperature for 1 min; add additional stir fry sauce to noodles if desired. Once the noodles are warm, add the original ingredients back to the wok and stir everything together thoroughly. Heat all ingredients together for a few minutes and your are ready to serve.

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