I loved this recipe from the “Vegetarian Times Complete Cookbook”. You can sub spinach or bok choy for the kale if you have a lot of something else hanging around. I added extra firm tofu to mine because I felt as if I needed some extra protein that day. It worked out quite well and was delicious. You can use the sesame seeds or not. I tried it both ways. Possibly the best part about this recipe is that it’s just so easy and fast. I’ve got it locked away inside my brain for one of those nights when I come home from work absolutely beat but still need to make dinner.
Stir-Fried Kale with Ginger
1 tablespoon ginger root, minced
1/2 tablespoon canola oil
1 block extra firm tofu, drained and cut into 1-inch square pieces
1/4 pound kale, coarsely chopped
1 teaspoon soy sauce
1/4 cup water
1 teaspoon toasted sesame seeds, optional
1. In a medium pan, saute the ginger and tofu in the oil over medium heat for 1-2 minutes.
2. Add the kale and raise the heat to medium-high.
3. Add the soy sauce and water and continue to stir-fry for 3 minutes or till kale is wilted but still a bit crunchy.
4. Sprinkle with sesame seeds.