Recipe: Chinese Tofu & Kale

A simple skillet tofu dish is a great option for anyone looking to add more plant-based protein.  This Chinese Tofu and Kale skillet is flavorful without being complicated and pairs well with rice and any additional non-starchy veggies.  Plant proteins have been shown to help lower LDL cholesterol levels, support digestion (as, unlike animal proteins, they also contain fiber), provide essential vitamins and minerals, and stabilize blood sugar levels.  Plant proteins also help to reduce inflammation, which aids in the prevention of chronic diseases, such as cancer, heart disease, and metabolic syndrome.  For more recipes featuring plant proteins such as tempeh, tofu, edamame, beans, and lentils, check out our Plant Forward Entrees section on the blog!

Chinese Tofu & Kale

Serves 3-4

Ingredients

• 14 oz block firm or extra firm tofu, drained
• 3 Tbsp soy sauce or gluten-free tamari
• 1 tsp sugar
• 1 tsp oyster sauce, optional
• 1/4 tsp salt, optional
• 1 C water + 2 Tbsp water, divided
• 2 stalks green onion
• 1 Tbsp olive or avocado oil
• 1 Tbsp arrowroot, cornstarch, or sweet potato starch (or preferred gluten free/grain free starch thickener)
• 1 small bunch of kale, stems removed and torn into 1-inch pieces

Directions

1. Press the tofu for 15 minutes to remove excess water that was retained from packaging.  An easy way to do this is to wrap the tofu in a clean kitchen towel, place a board/something flat and moderately heavy on top, and set it on a large plate.
2. While the tofu rests to release water, prep the sauce ingredients in a small bowl by combining the soy sauce, sugar, oyster sauce, salt (if using), and water.  Whisk to combine thoroughly.  Set aside.
3. Separate the green onions into white and green portions.  Thinly slice both and keep them separate.
4. In a medium, flat-bottomed skillet, heat the oil over medium-high heat until shimmering.  Add the white portions of the onion and sauté for 45 seconds, until fragrant.
5. Reduce heat to medium and add the previously combined sauce ingredients.  Stir gently and bring the mixture to a boil.
6. As the mixture is rising to a boil, cut the tofu into 1-inch cubes.  Add to the skillet with the boiling sauce and reduce the heat to low-medium.  Cover the skillet with a lid.
7. Simmer the tofu for 10 minutes.  During this time, prepare the starch thickener by combining 1 Tbsp starch with the remaining 2 Tbsp water.  Whisk to combine and dissolve the starch.
8. After 10 minutes of cooking the tofu, use a small spatula to flip the tofu pieces to coat all sides with the sauce mixture.  The tofu will be more tender and delicate once heated, so be careful not to break the pieces apart.
9. Add the water/starch slurry to the pan and gently stir to combine.
10. Add the kale, put the lid back on, and cook for another 3-4 minutes as the sauce thickens and the kale softens.  Reduce heat to low during this time, if needed, to prevent too much moisture from absorbing and the sauce sticking to the bottom of the pan.
11. Remove the lid and sprinkle with the chopped green portion of onions.
12. Serve paired with rice or scallion pancakes and additional veggies of choice.

Swaps:

• For the tofu: tempeh
• For the oyster sauce: vegetarian oyster sauce or Chinese mushroom sauce
• For the kale: spinach

Recipe adapted from Authentic Chinese Sticky Tofu