Spicy Stir-Fried Tofu With Kale and Red Pepper
Updated January 29, 2023
Andrew Scrivani for The New York Times
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 bunch curly kale (about 10 ounces), stemmed and washed
1 14-ounce package firm tofu, sliced about ¼ inch thick
1 tablespoon soy sauce
1 tablespoon Shao Hsing rice wine or dry sherry
¼ cup chicken or vegetable stock
1 teaspoon cornstarch
¼ teaspoon salt (more to taste)
¼ to ½ teaspoon ground pepper, preferably white pepper
¼ teaspoon sugar
1 tablespoon peanut oil or canola oil
1 tablespoon minced garlic
1 tablespoon minced ginger
1 serrano pepper, seeded and minced
1 red bell pepper, cut in 2-inch julienne
2 teaspoons dark sesame oil
Nutritional analysis per serving (4 servings)
11 grams carbs; 247 calories; 5 grams monosaturated fat; 7 grams polyunsaturated fat; 2 grams saturated fat; 16 grams fat; 6 grams fiber; 440 milligrams sodium; 20 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring a medium saucepan of lightly salted water to a boil, add the kale and blanch 1 minute. Transfer to a bowl of cold water, drain and squeeze out excess water. Chop coarsely and place in a bowl near your wok.
- Step 2
Cut the tofu into dominos and place them on paper towels. Place another paper towel on top and prepare the remaining ingredients.
- Step 3
In a small bowl or measuring cup, combine the soy sauce, rice wine or sherry, stock and cornstarch. Combine the salt, pepper and sugar in another small bowl. Have all the ingredients within arm’s length of your wok.
- Step 4
Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in the canola or peanut oil by adding it to the sides of the pan and swirling the pan, then add the tofu. Stir-fry 1 to 2 minutes, until it begins to color. Add the garlic, ginger and chili and stir-fry for no more than 10 seconds.
- Step 5
Add the red pepper and stir-fry for 1 minute. Add the kale, salt, pepper and sugar and toss together. Add the soy sauce mixture and the sesame oil. Stir-fry for another 30 seconds to a minute. Remove from the heat and serve with grains or noodles.
Advance preparation: This is a last-minute preparation, but the blanched kale will keep for about 4 days in the refrigerator.
Private Notes
Comments
I love this recipe--- I never bother to blanch the kale and it turns out fine!
Delicious and well worth making. Followed the recipe as written. Note, though, that unless you're particularly speedy in the kitchen or have someone to do your mis-en-place for you (or manage to buy organic kale that doesn't come with a healthy dose of dirt, necessitating a thorough washing), this takes more like 40 minutes than 20. Still well worth it.
Very tasty! Doesn't make enough for four dinner sized servings - really only two. I substituted the sugar with a bit of honey in the soy sauce mixture to cut out the added sugar. Turned out great!
this looked really good and would clear out some of the fridge. but it’s called spicy yet it wasn’t. next time will leave the seeds in the chili. added julienned carrot and shallot. used spinach (added at end) instead of kale. i think the sesame oil dominated the flavor at the end, might try subbing fish sauce. should have tried the line someone suggested to brighten it.
Turned out great. Made twice the sauce and even all that got absorbed. Very tasty. Three servings with rice, not four. Worth making.
No peppers so I used matchstick carrots as someone else suggested. I omitted the sugar, just cause and added crushed toasted cashews at the end and some hot sauce. Good!