I make this ALL THE TIME. Simple and quick to put together. Sometimes I use more soy sauce and no mirin. Of course, there are plenty of ways to change this dish, but I just keep coming back to making it this way for its simplicity.
Tofu Kale Bowl
Makes 1 serving
• 2 tsp peanut oil, divided
• Half an 8-ounce package extra-firm tofu, cut into bite-sized pieces
• 1/2 bunch kale
• 1 serving cooked brown rice
• 2 tbsp mirin
• 2 tbsp low-sodium soy sauce or tamari
Pan-fry the tofu with one teaspoon of the peanut oil in a non-stick pan. Once the tofu has a golden crust, add the rest of the peanut oil and the remaining ingredients. When the kale has wilted, the dish is ready to serve.
Makes 1 serving
• 2 tsp peanut oil, divided
• Half an 8-ounce package extra-firm tofu, cut into bite-sized pieces
• 1/2 bunch kale
• 1 serving cooked brown rice
• 2 tbsp mirin
• 2 tbsp low-sodium soy sauce or tamari
Pan-fry the tofu with one teaspoon of the peanut oil in a non-stick pan. Once the tofu has a golden crust, add the rest of the peanut oil and the remaining ingredients. When the kale has wilted, the dish is ready to serve.
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