Panko-Crusted Tofu with Sauteed Kale

I'm sitting in my con law class right now, paying no attention to my professor. I'm in the back of the room eating my lunch. What a perfect time to start blogging!

The other day I cooked (and ate) kale for the first time. I made Braised Seitan with Brussels Sprouts, Kale, and Sun-dried Tomatoes from my favorite cookbook, Veganomicon. I had no idea how much kale I needed, so I bought two bunches, which was much more than necessary. Since I had so much left over, I made Kale and Sun-dried Tomato Hummus from the Vegan Yum Yum blog. DELICIOUS- and such a guilt-free way to eat hummus!

But after these two dishes, I still had leftover kale. I decided to experiment and created what might be one of my new favorite meals: Panko-Crusted Marinated Tofu with Sauteed Kale. Here's the recipe. I recommend serving it with rice or noodles. Otherwise, the marinade will be too strong for the kale. If not serving with the rice or noodles, saute the kale with vegetable broth and just a splash of the soy sauce and ginger instead.


Panko-Crusted Marinated Tofu with Sauteed Kale

Makes 2 servings
• 1/4 cup vegetable broth
• 1/4 cup soy sauce
• 1 tbsp minced ginger
• Half package of extra-firm tofu
• 1/4 cup soymilk
• 1 tbsp cornstarch
• 1 cup panko breadcrumbs
• 2 tbsp peanut oil
• 1 small head of kale

Cut half of a block of tofu into four equal slices. You might want to cut each slice in half into triangles either before or after you marinate them.  Mix together the soy sauce, vegetable broth, and ginger. Place the tofu in a plastic bag and pour the mixture into the bag. Let sit to marinate for at least an hour in the refridgerator. 

When ready to fry the tofu, take the tofu out of the bag and reserve the marinade. Pat the tofu dry to remove excess liquid.  Mix together the soymilk and cornstarch in a bowl and allow the cornstarch to dissolve. Using one hand, dip a piece of tofu in the soymilk mixture. Using the other hand, cover the tofu in the panko breadcrumbs.  Pan-fry each piece of tofu in the peanut oil until both sides of each piece are a dark golden brown. 

Place the tofu on a paper towel while you break the kale into pieces, discarding the thick stalks.  Add the kale and marinade to the pan, cover the pan, and remove from heat once the kale has wilted.  Serve the tofu over the kale with a side of rice or noodles.