Asian Tofu and Kale Stir Fry
14oz block of firm tofu, drained 2T low sodium soy sauce
2T aged balsamic vinegar
1tsp Splenda brown sugar 1clove garlic, minced
1.5tsp ginger root, grated
1/8tsp cayenne or 1/4tsp red pepper flakes (optional) 10c kale, washed and chopped
1tsp canola oil
2tsp sesame oil, divided
Press tofu under plate weighted by a can for 30minutes to several hours. Slice tofu into 3⁄4” cubes.
In a bowl, combine soy sauce, balsamic vinegar, Splenda, garlic, 1tsp sesame oil, grated ginger
and cayenne. Pour marinade over tofu and allow to marinate for 30-60 minutes (can marinate
up to 4 hours, if desired).
Pour canola oil into a medium to large non-stick skillet and allow to heat on medium high. Add
in tofu and sear sides for 5-10 minutes, trying to brown most sides of the tofu. In a separate
large skillet on medium heat, heat water until simmering. Add in kale and allow to steam
(without lid) for 3-5 minutes, stirring occasionally, until water has evaporated. Then add in the
remaining marinade from the tofu and stir to combine, until marinade has reduced. Drizzle 1tsp
sesame oil on kale and toss. Place wilted kale on a platter, top with the tofu and serve.
Makes 4 servings
Serving Size: 3-4oz tofu with 3/4c vegetables
Saturated Fat 0.6g
Adapted from: Epicurious.com