Twist, twist, Whynot–here it is!
Chile-encrusted pan-seared bean curd in a garlic-ginger peanut aioli over wilted greens, if you’re a total freakin’ snob, or Tofu Kale Stuff if you’re not.
First, put some brown rice on the stove to cook.
Next, chop up
-1 Block tofu
into bite-sized pieces. Put in a bowl and add:
-Several cloves crushed garlic
-A good handful dried chile flakes
-A large marble-sized chunk of fresh grated ginger
-A healthy splash of tamari, and
-Enough water to cover.
You can marinate this for a few hours if you’re patient, or you can schlep the bowl in the microwave for 7 minutes if you’re impatient (heating the stuff up acts as a quick marinade)
Drain the tofu and reserve the marinade. Add
-A healthy splash of oil
to a large pot and heat till hot. Saute the tofu until it starts to turn golden. Meanwhile, add
-A giant spoonful of natural peanut butter
to the marinade, and whisk it in thoroughly. Pour the peanut-marinade mixture into the pot, scraping all the good stuff off the bottom of the pot. Cook on low simmer until the peanut sauce is starting to thicken, stirring occasionally. Adding a bit of toasted sesame oil and/or sesame seeds is tasty.
-1 bunch kale
into bite-sized pieces
and add them to the pot once the peanut sauce is a bit thickened. Put a lid on it and simmer until the kale is tender, and stir it in. You may have to take the lid off and let it cook a bit more to rethicken the sauce–the kale has a lot of water in it.
Serve over the rice, in bowls, for a spicy, warming, filling meal.