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Kale and Crispy Tofu Stir Fry

Wit and Vinegar Recipe by
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Kale and Crispy Tofu Stir Fry
  • Prep Time 15 min
  • Total Time 2 hr 30 min
  • Servings 2
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Kale and Crispy Tofu Stir Fry

I’ve never been much of a tofu person, until now. I’ve always hated the spongy texture and the lack of flavor but it turns out I’ve just been eating the wrong tofu this whole time.

Ingredients

16
oz. extra firm tofu
Vegetable oil
3
cloves of garlic, minced
1/4
teaspoon red pepper flakes
1
bunch (8 oz.) kale, stems removed and chopped into medium pieces
1
tablespoon soy sauce

Directions

  • 1 Drain the tofu and place on cutting board. Cut in half like you would a bagel, then into 3 strips, keeping the tofu in the same block shape you got it in. Wrap tightly in plastic wrap and freeze for a minimum of 2 hours, maximum of one month.
  • 2 Bring small pot of water to a boil and place the unwrapped block of tofu in the water. Cook for 5-10 min, taking out the pieces as they float to the top. Don’t worry if they stay stuck together, you can fix that once it’s cooled. Place cooked pieces on a plate lined with paper towels.
  • 3 When tofu is cool enough to handle, cut into cubes. Heat up enough vegetable oil to coat the bottom of a frying pan and place tofu cubes in the hot oil. Fry on each side until pieces are golden brown and crispy. (Now would be a good time to prep the garlic and kale)
  • 4 Once tofu is done, place on a paper towel lined plate and add a tablespoon more oil in the pan. Sauté the garlic and red pepper flakes for a couple minutes until nice and fragrant. Add chopped kale and cook for 3-5 min until kale is wilted and cooked down a little.
  • 5 Add the tofu back into the pan and toss with the tablespoon of soy sauce. Serve over rice, quinoa, etc.
See Step By Step

Step By Step  

Say buh-bye to soft tofu and say hello to crispy fried perfection.

As prepared by Wit and Vinegar,

I’ve never been much of a tofu person – until now.

I’ve always hated the spongy texture and lack of flavor, but it turns out I’ve just been eating the wrong tofu this whole time! We’ve got a couple tricks up our sleeves today that’ll help make sure you get crispy tofu with a heartier texture. Plus there’s a lot of garlic and kale, which is always a win.


Kale and Crispy Tofu Stir Fry

First up: Ingredients! This simple dish just has extra firm tofu, kale, garlic, soy and some red pepper flakes for a little kick.

The trick to getting tofu crispy happens with a couple steps: Freezing and boiling the business. I saw the freezing and boiling method all over and it seemed like the best method. I ran with it. The only drawback is that you have to wait a few hours for the tofu to freeze. But it’s something you can prepare before you leave for work and have it ready when you get home.


Kale and Crispy Tofu Stir Fry

To prepare the tofu for the freezer, you just need to drain out the liquid, cut it sort of like a bagel, and then cut into some strips.


Kale and Crispy Tofu Stir Fry

Make sure the tofu stays in the block form, then wrap it up tightly with some plastic wrap and throw it in the freezer.


Kale and Crispy Tofu Stir Fry

Now comes the part where you might think something went wrong. This looks like a gross block of old ice cream. We’re gonna work our magic and toss this in a pot of boiling water for about 10 minutes.


Kale and Crispy Tofu Stir Fry

Boom. The tofu’s removed as it floats to the top of the pot and then placed on a paper towel-lined plate to soak up some of the liquid.


Kale and Crispy Tofu Stir Fry

Once it’s cooled, we cut it into cubes and fry it up in some vegetable oil on all sides until it’s nice and crispy.


Kale and Crispy Tofu Stir Fry

While the tofu was crisping up I minced some garlic.


Kale and Crispy Tofu Stir Fry

I also removed the stem from a bunch of kale.


Kale and Crispy Tofu Stir Fry

Then cut it up and washed it so it was ready to fry up.


Kale and Crispy Tofu Stir Fry

Once the tofu is nice and crispy we move it to a plate. Using the same pan, add a little more oil and fry up the garlic and red pepper flakes. I got so excited about the garlic that I forgot to take a picture of it and just tossed the kale in there.


Kale and Crispy Tofu Stir Fry

The kale fries up for about 3-5 minutes (until wilted down) and then the tofu gets put back in the pan and soy sauce poured over it. Garlicky, soy, hint of spice goodness.


Kale and Crispy Tofu Stir Fry

Serve over rice or quinoa and enjoy.

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Nutrition Information 
No nutrition information available for this recipe
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