Wilted kale carries the richly flavored black bean sauce. The crispy tofu makes a satisfying meat-free alternative in this stir-fry.
Slideshow: More Stir-Fry Recipes
14 ounces medium tofu
2 tablespoons vegetable oil, divided
1/4 cup water
2 tablespoons black bean sauce
1 teaspoon chili-garlic sauce
1 teaspoon honey
1 teaspoon corn starch
1/4 teaspoon white vinegar
1 clove of garlic, finely minced
2 eggplants, cut in half lengthwise then cut into 1-inch slices
6 kale leaves, ribs removed and torn into bite-sized pieces
Rice or noodles, for serving
How to Make It
Place the tofu on a large plate with a small lip to catch water. Put a small plate on top of the tofu and something heavy (like a can of beans) on top of the plate. After 15 minutes discard the water that has drained from the tofu and cut it into 2-inch cubes.
Heat 1 tablespoon of the oil in a well-seasoned cast iron pan or non-stick pan over medium high heat. Add the tofu and give the pan a shake so it doesn’t stick. Cook for 5-7 minutes, or until the tofu is crispy and brown. Turn each piece over and continue cooking until lightly browned, about 5 more minutes. Add more oil if sticking.
In a small bowl whisk together the water, black bean sauce, chili-garlic sauce, honey, white vinegar and garlic. Set aside.
Add the remaining tablespoon of oil to a large frying pan or wok over medium high heat. Add the eggplant and cook, stirring frequently, until it is soft, about 8-10 minutes. Add the kale and cook until it just starts to wilt, about 1 minute. Add the crispy tofu and the sauce and cook until the sauce is thick and coats the vegetables, about 30 seconds.
Remove from the heat and serve with rice or noodles.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.