Ingredients
- Sauce:
- 1 Tbsp. low-sodium soy sauce
- 1 Tbsp. rice wine
- ¼ cup low-sodium vegetable broth
- 2 tsp. sesame oil
- 1 tsp. cornstarch
- ¼ tsp. salt
- ¼ tsp. pepper
- ¼ tsp. sugar
- Stir Fry:
- 1 bunch kale, torn
- 1 Tbsp. peanut oil
- 14 oz. firm tofu, halved lengthwise and sliced
- 1 Tbsp. minced garlic
- 1 Tbsp. minced ginger
- 1 serrano pepper, seeded and minced
- 1 bell pepper, sliced
Tip: Screenshot this list for easy reference while shopping
Instructions
- Bring a kettle of water to a boil.
- While kettle is coming to a boil, whisk together sauce ingredients and set aside.
- Place kale in a strainer and blanch kale by pouring boiling water over. Rinse with cold water immediately.
- Preheat peanut oil in a large skillet over high. Add the tofu and stir-fry until it begins to color (1-2 minutes). Add the garlic, ginger, and serrano and cook until fragrant (15-30 seconds).
- Add the red pepper and cook until just tender (2-3 minutes). Add the kale and sauce and toss to combine. Cook until the sauce just thickens and coats the ingredients (1 minute).
- Serve hot immediately over your favorite whole grain.