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In this super fast dish, kale and cherry tomatoes are simmered in a decadent white wine sauce before getting an addition of crispy tofu. Slideshow:  How to Make Tofu 

June 2014

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Credit: © Todd Porter & Diane Cu

Recipe Summary test

total:
20 mins
Yield:
2 to 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Pat the tofu block dry with paper towels to remove excess water. Cut into 1-inch cubes.

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  • Heat a large skillet over high heat. Add 2 tablespoons of oil and after the oil is hot, carefully add the tofu into a single layer (hot oil may splatter). Sear each side for 2-3 minutes, or until golden and crisped. Remove the tofu from the pan and set aside.

  • Reduce the heat to medium and add the remaining tablespoon of oil. Stir in the onions, and cook for 2-3 minutes or until soft and light golden.

  • Stir in the white wine, lemon juice, mustard, and salt. Simmer for 30 seconds and then stir in the kale and tomatoes. Cover the pan with a lid and simmer for about 1 minutes or until kale is tender.

  • Toss tofu with the kale and serve warm.

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