Recipes Tofu, Kale & Cherry Tomatoes in White Wine Sauce 5.0 (1) 2 Reviews 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 By Todd Porter and Diane Cu Todd Porter and Diane Cu F&W Digital Food Awards Winners Website White on Rice Couple Profile Todd Porter and Diane Cu don't just post recipes; they blog about the parties they throw in their Los Angeles garden. They invite readers to join them, not just figuratively but literally. "So many of our friendships started with a hello on Twitter," Cu says. Like the blog, their book, Bountiful, features recipes inspired by their garden and their backgrounds: He grew up on a ranch in Oregon; she was born in Vietnam. "What's funny is, Todd is almost more Asian than me. He cooks with chopsticks and studied Japanese," Cu says. Food & Wine's Editorial Guidelines Updated on February 6, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Todd Porter & Diane Cu Total Time: 20 mins Yield: 2 to 4 Ingredients One 14 ounce (396g) package firm tofu, drained and rinsed 3 tablespoons grapeseed or canola oil (or other high flashpoint oil), divided 1/2 medium onion, sliced 1/2 cup dry white wine 1 tablespoon fresh lemon juice 1 teaspoon spicy brown mustard 1/2 teaspoon kosher or sea salt 4 cups lightly packed chopped kale 1/2 cup halved cherry tomatoes Directions Pat the tofu block dry with paper towels to remove excess water. Cut into 1-inch cubes. 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. Rate it Print