Simple, nutritious and tasty. You can use whatever greens are available: Swiss chard, beet greens, turnip greens, etc. Natural peanut butter (without hydrogenated oils) is better (for everything, not just this recipe). If you don't have a jalapeno, or don't like them, you can add some cayenne or some Tabasco sauce to the peanut sauce instead. Frying in peanut oil is key; because of its high smoke point, you can get it screaming hot, which is what is needed to get the tofu nice and crisp.
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- 1Slice tofu an cut into triangles, sticks, or whatever shape you like.
- 2Heat peanut oil until very hot.
- 3Fry tofu, turning until each side is brown and crisp.
- 4Reduce heat and add garlic, onion, and chile. Stir fry until onion is translucent.
- 5Add kale and stir fry until it cooks down.
- 6Mix peanut butter, tamari and mirin to make the peanut sauce, add to pan and heat through.
- 7Serve over cooked brown rice.
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Nutritional Facts for Tofu and Kale With Peanut Sauce
Serving Size: 1 (224 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 359.5
- Calories from Fat 242
- Total Fat 26.9 g
- Saturated Fat 5.3 g
- Cholesterol 0.0 mg
- Sodium 730.3 mg
- Total Carbohydrate 17.5 g
- Dietary Fiber 4.4 g
- Sugars 5.0 g
- Protein 18.2 g