Kale, Tofu, & Pomegranate Stir Fry
Author: 
Recipe type: stir fry
Cuisine: Asian fusion
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
The magic of this wintery stir fry is in the lemongrass-orange-Sriracha sauce.
Ingredients
  • 2 tablespoons of prepared lemongrass paste from a tube
  • juice of ½ a lemon (about 2 tablespoons)
  • zest and juice of 2 tangerines
  • 1 tablespoon soy sauce
  • 1 tablespoon Sriracha chili sauce
  • 1 teaspoon corn starch
  • ½ cup water
  • 1 sweet potato, spiralized into noodles
  • 1 block of firm tofu
  • 1 bunch of curly kale, de-stemmed and washed
  • a handful of pomegranate arils
  • a few mint leaves, chopped fine
  • salt and pepper
  • 2 tablespoons olive oil
Instructions
  1. Press the tofu: place the block on one of it's short sides and slice the entire block down the middle. You should have two flat rectangles - see pics above. Place the rectangles next to each other but not touching on a cutting board. cover the rectangles with paper towels and place a heavy object on top of the paper towels. If possible, use an object big enough to cover both rectangles - a frying pan or skillet with other heavy things inside of it is ideal. Let the tofu press for 15 mins or more, then remove the weights and slice the tofu into cubes. Salt and pepper the tofu. Heat a tablespoon of oil in a frying pan and fry the tofu over medium-high heat, turning the cubes until all sides are browned.
  2. Make the sauce: combine the lemongrass paste, lemon juice, tangerine juice & zest, soy sauce, Sriracha, and corn starch in a bowl.
  3. Make the sweet potato noodles, if you have a spiralizer. Otherwise, simply use supermarket version or cook other noodles according to package directions. If using sweet potato noodles, fry in about a tablespoon of olive oil and a bit of salt and pepper for no more than 5 minutes. You want the noodles to remain crispy.
  4. Remove the noodles to a bowl, top with tofu, and wipe out the frying pan. Add a bit of oil and stir fry the kale until it begins to wilt. Add the sauce, and stir fry again. The sauce should thicken considerably and cling to the kale. Add the ½ cup of water to loosen everything, then pour the saucy kale over the noodles and tofu.
  5. Top with pomegranate arils and mint.
Recipe by The Bright Kitchen at https://www.thebrightkitchen.com/kale-tofu-pomegranate-stir-fry/