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 

Kristen Stevens
September 2014

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© Kristen Stevens

Recipe Summary

active:
20 mins
total:
45 mins
Yield:
2
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.