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What Kind of Tofu?

Tofu comes in several difierent firmnesses. Extra firm is best for stirfries, while soft or silken is great blended with fruit in a smoothie.

Soy-Glazed Tofu Kale Sauté

4 servings
prep time: 10 minutes
cook time: 15 minutes

  • 4 tsp. canola oil
  • 1 lb. extra fim tofu, cut in 1/2-inch cubes
  • 1 bunch kale, cleaned and coarsely chopped
  • 1 TBS. grated peeled ginger root*
  • 3 garlic cloves, minced*
  • 2 tsp. reduced-sodium soy sauce
  • 1/2 tsp. Asian sesame oil
  1. In a large nonstick skillet, heat 2 teaspoons of the oil. Add the tofu; cook, stirring as needed, 5-6 minutes until golden. Transfer to a plate and keep warm.
  2. In the same skillet, heat the remaining 2 teaspoons of the oil. Add the kale in handfuls, stirring as it wilts. Add the ginger and garlic; cook, stirring for 1 minute. Stir in the soy sauce and 1/2 cup water. Add the tofu; cook, covered until the tofu is glazed, about 5 minutes. Sprinkle with the sesame oil just before serving.

Variations:
Add water chestnuts (drain first).
Use fresh or frozen (drained) spinach instead of kale.
*Use minced garlic and ginger already prepared in a jar.
Serve over rice.