Spicy Stir Fried Tofu With Kale And Red Pepper Recipes

SPICY STIR-FRIED TOFU WITH KALE AND RED PEPPER

Steps:

• 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.
• Cut the tofu into dominos and place them on paper towels. Place another paper towel on top and prepare the remaining ingredients.
• 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.
• 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.
• 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.

SPICY STIR-FRIED TOFU WITH KALE AND RED PEPPER RECIPE

Steps:

• Lay the slices of tofu on paper towels to dry.
• In a small bowl, combine the soy sauce, rice wine, stock, and cornstarch. In a second bowl, combine the salt, pepper, and sugar.
• Preheat a wok or large (12-inch) skillet that's not nonstick until a drop of water evaporates within a second or two when added to the pan. Add the oil and swirl to coat the inside of the pan, then add the tofu. Stir-fry until it begins to color, 1-2 minutes, then add the garlic, ginger, and chile. Continue cooking until fragrant, about 15 seconds more.
• Add the red pepper and stir-fry for an additional minute, then add the kale, salt, pepper, and sugar. Toss everything together well, then add the soy sauce mixture and the sesame oil. Cook for an additional 30 seconds, until the sauce just thickens and coats the ingredients. Remove from the heat and serve with rice, noodles, or another kind of grain.

STIR-FRIED TOFU WITH CARROTS AND RED PEPPERS

Steps:

• Cut the tofu into 1/4-inch matchsticks and place them on paper towels. Place another paper towel on top and prepare the remaining ingredients.
• In a small bowl or measuring cup combine the soy sauce, rice wine or sherry, and the sesame oil. Combine the salt, pepper and sugar in another small bowl. Have all the ingredients within arm's reach of your pan.
• 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 1 tablespoon of the oil by adding it to the sides of the pan and swirling the pan, then add the tofu. Reduce the heat to medium and stir-fry 1 to 2 minutes, until it begins to brown. Add the garlic and ginger and stir-fry for no more than 10 seconds.
• Swirl in the remaining oil and add the carrots, red pepper, mushrooms, and spring onion or red onion. Turn the heat to high and stir-fry for 1 minute, or until the vegetables begin to soften. Add the salt, pepper and sugar, toss together and add the soy sauce mixture. Stir-fry for 1 to 2 minutes, until the vegetables are crisp-tender, stir in the cilantro and serve.

STIR-FRIED CABBAGE, TOFU AND RED PEPPER

Steps:

• Cut the tofu into dominoes and drain between paper towels. In a small bowl or measuring cup combine the stock, 1 tablespoon of the soy sauce, the sugar, rice wine or sherry, and the sesame oil. Remove 1 tablespoon to a small bowl and stir in the cornstarch. Stir until it has dissolved. Have all the ingredients within arm's length of your pan.
• 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 1 tablespoon of the oil by adding it to the sides of the pan and swirling the pan, then add the tofu and stir-fry until golden, about 3 minutes. Add 1 tablespoon soy sauce (or to taste), toss together for a few seconds, and transfer to a plate.
• Swirl in the remaining oil, add the garlic and ginger to the wok and stir-fry for no more than 10 seconds. Add the red pepper and stir-fry for 1 minute, or until it begins to soften, and add the cabbage and walnuts. Stir-fry for 1 minute, add salt and pepper to taste, and stir-fry for another 1 to 2 minutes, until crisp-tender. Return the tofu to the wok, stir in the walnuts and the stock/soy sauce mixture and stir-fry for another minute, until it has just about evaporated. Stir in the cornstarch mixture and stir-fry until the ingredients are lightly glazed. Remove from the heat and serve with quinoa or rice.

STIR-FRIED TOFU AND PEPPERS

Steps:

• Optional step for firmer tofu: Blot the tofu dry, wrap in a clean kitchen towel and place a cutting board on top. Let sit for about 15 minutes. Whether weighted or not, slice the tofu about 1/2 inch thick into 1- x 2-inch dominoes.
• Mix together 1 tablespoon of the soy sauce, 1 teaspoon of the brown sugar and 1 tablespoon of the oil in a medium bowl. Toss with the tofu, and stir to make sure all of the pieces are coated. Let sit for five to 10 minutes while you prepare the other ingredients.
• In a small bowl, stir together the remaining soy sauce and sugar, hoisin sauce and sesame oil. Set aside.
• Heat a large nonstick skillet or wok over high heat until a drop of water evaporates on contact. Add the oil, turn the heat to medium-high and add the peppers. Stir-fry for a couple of minutes, until the peppers begin to soften, and add the garlic and ginger. Stir-fry for 20 seconds, until the garlic and ginger begin to smell fragrant, and add the tofu, dried red pepper flakes and green onions. Stir-fry two minutes, give the sauce a stir and add to the pan. Cover and cook for three minutes. Remove the lid, stir the ingredients in the pan, and taste and adjust seasonings. Serve with rice or noodles.