Sweet And Spicy Kale And Tofu Curry Food

QUICK VEGETABLE & TOFU CURRY

Steps:

• If time permits, drain the tofu. This is what I like to do: Remove tofu from its packaging. Place tofu in colander. Place the tub it arrived in on top. (If it didn't arrive in a tub, simply fold a tea towel around it, and place it in the colander.) Place something heavy, such as 28-oz can plum tomatoes, inside the tub (or on top of the towel). Place colander in sink to drain for 10-15 minutes. See photo above for reference. Heat oven to 425ºF.
• Cut tofu into cubes, roughly 1-inch. Spread onto a parchment-lined sheet pan. Drizzle with a little bit of olive oil, season with salt. Toss gently. Spread out. Transfer pan to the oven and cook for about 15 minutes. You're not trying to get these super crispy, just lightly golden (so they don't turn to mush in the curry).
• In a large skillet over high heat, add the oil, then the onions. Season with a big pinch of salt. Stir. Cover pan and immediately turn heat down to low. Cook for 10 to 15 minutes or until onions begin to take on some color.
• Cut off tough bottom stem of cauliflower. Remove only the very tough outer leaves. Cut the remaining leaves roughly, and cut the cauliflower into florets. Remove the leaves from the kale stems. Chop the leaves roughly.
• When the onions are ready, open the lid, allowing the water to drip back into the pan. Add the curry paste and spices and cook for a minute or two, or until the onion is evenly coated in the spices, and the spices are beginning to toast.
• Add the coconut milk. Fill the empty can with water, and add it to the pan. Fill it again halfway and add to the pan - you need about 2 3/4 cup water. (Note: If you like a brothier curry, add 2 cans full of water (3 cups); if you like a thicker curry, use 2.75 cups water.) Bring to a simmer. Add the brown sugar and a teaspoon of kosher salt. Add the cauliflower and the tofu and simmer at a good pace - turn the heat up if necessary - for about 10 minutes or until the cauliflower is tender. Check with a paring knife. (Note: Cauliflower quickly goes from being uncooked/tough to knife tender. Keep in mind the texture of the finished dish ultimately is on the mushy side ... there are no crispy elements here. On subsequent days, the texture of the vegetables gets even softer, but I find the flavor gets even better.)
• Add the kale, and stir to combine. Taste the broth. Add more salt if necessary. Add a squeeze of lime if necessary, too. (Note: Depending on the size/shape of the pan you are using, the broth may evaporate more (or less) quickly. If you find you need more liquid, simply add water by the quarter cup; if it's too liquidy, simmer it until it thickens slightly and the flavors concentrate.)
• Serve with rice or naan, if you wish.

SPICY STIR-FRIED TOFU WITH KALE AND RED PEPPER

Steps:

• Bring a medium saucepan of lightly salted water to a boil, add the kale and blanch 1 minute. Transfer to a bowl of cold water, drain and squeeze out excess water. Chop coarsely and place in a bowl near your wok.
• Cut the tofu into dominos and place them on paper towels. Place another paper towel on top and prepare the remaining ingredients.
• In a small bowl or measuring cup, combine the soy sauce, rice wine or sherry, stock and cornstarch. Combine the salt, pepper and sugar in another small bowl. Have all the ingredients within arm's length of your wok.
• Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in the canola or peanut oil by adding it to the sides of the pan and swirling the pan, then add the tofu. Stir-fry 1 to 2 minutes, until it begins to color. Add the garlic, ginger and chili and stir-fry for no more than 10 seconds.
• Add the red pepper and stir-fry for 1 minute. Add the kale, salt, pepper and sugar and toss together. Add the soy sauce mixture and the sesame oil. Stir-fry for another 30 seconds to a minute. Remove from the heat and serve with grains or noodles.

SWEET AND SPICY TOFU WITH SOBA NOODLES

Steps:

• Drain the tofu in a colander, or dry on paper-towel lined plate while you prep the remaining ingredients, about 10 minutes. Meanwhile, bring a small pot of water to a boil for the soba noodles.
• Cut tofu into 1-inch cubes. Heat a cast-iron skillet over medium-high heat. Add the vegetable oil and 1 tablespoon of the sesame oil. When the oil shimmers, add the tofu in a single layer, in batches if needed and cook until golden on all sides, turning as needed when the tofu releases easily from the pan, about 8 to 10 minutes total. Lift the tofu out of the pan with a spatula and transfer to a new paper-towel-lined plate.
• Meanwhile, cook the soba in boiling water for 5 to 8 minutes (or according to package directions), until just al dente, stirring frequently. Drain and rinse in cold water until the noodles no longer feel sticky.
• Add garlic, ginger and whites of the onions to the skillet, along with the remaining tablespoon sesame oil, reduce the heat to medium, and cook until the oil is fragrant, stirring constantly, about 1 minute.
• Add cooked and drained soba noodles to the pan, along with soy sauce, sugar, black pepper, red pepper and reserved green onions; toss together until the noodles are coated. Gently toss in the tofu until all the pieces are covered in the sauce.
• Remove from the heat, and sprinkle cucumber, radish and cilantro on top. Serve warm or at room temperature, with lime.

GREEN CURRY GLAZED TOFU

Steps:

• Cut the tofu in half lengthwise, then slice crosswise into 6 sections. (You'll have 12 squares total.) Transfer to a towel-lined plate and pat dry, then sprinkle with salt.
• Transfer the coconut milk to a liquid measuring cup or medium bowl, add the green curry paste, stir with a fork until smooth, then season to taste with salt. (Be aware that some curry pastes are quite salty.)
• Arrange the tofu in an even layer in a large (12-inch) nonstick or well-seasoned cast-iron skillet. Pour 2 tablespoons coconut-curry mixture over the tofu and flip the tofu to coat. Set the skillet over medium-high and cook tofu without flipping until the skillet is dry and the undersides of the tofu are speckled golden, 3 to 5 minutes.
• Add the oil, swirl to coat, then flip the tofu. Cook until browned and crisp, 3 to 5 minutes, then flip once more until the remaining side is browned and crisp, 1 to 2 minutes, adding additional oil as needed. Transfer to a plate.
• If the skillet is dry, add more oil, over medium-high, then add the vegetables, season with salt, and cook, without stirring, until charred underneath, 2 to 3 minutes. Pour in the remaining coconut-curry mixture and boil, stirring occasionally, until the vegetables are crisp-tender and the liquid has thickened to a glaze, 4 to 5 minutes. (The sauce is ready when a spoon dragged across the bottom of the skillet leaves a trail.) Turn off the heat, stir in the lime juice, then add the tofu and gently stir to coat. Season to taste with salt. Eat on top of rice.

SWEET AND SPICY KALE AND TOFU CURRY

Steps:

• Heat oil in a large skillet. Add onions, sauté 5 minutes.
• Add tofu, sauté 5 minutes.
• Combine coconut milk , water, curry paste, soy sauce, sugar and ginger. Stir well. Add to skillet. Add tomatoes. Cook 10 minutes.
• Add kale and cook 15 minutes to blend flavors. Serve over rice.