Tofu and Kale with Peanut Sauce
Elevate weeknight dinners with this vibrant and protein-packed Tofu and Kale with Peanut Sauce recipe! Featuring crispy, golden tofu cubes tossed with tender, sautéed kale, this dish is coated in a rich and creamy homemade peanut sauce infused with garlic, ginger, and a hint of zesty lime. Easy to prep and ready in just 35 minutes, this vegan and gluten-free dish is not only flavorful but also loaded with nutrients. The light crunch of optional sesame seeds and the fresh pop of green onions add the perfect finishing touch to this hearty, stir-fry-inspired meal. Serve it as a satisfying main course or pair it with rice or quinoa for an even heartier option! Perfect for tofu lovers and peanut sauce enthusiasts alike.
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Recipe Information
Ingredients
- 1 block (about 14 oz) tofu (firm or extra firm)
- 6 cups kale
- 2 tablespoons olive oil
- 2 tablespoons cornstarch
- 3 tablespoons soy sauce
- 1 cup peanut butter (smooth, unsweetened)
- 2 tablespoons lime juice
- 1 tablespoon maple syrup
- 2 cloves garlic (minced)
- 1 teaspoon ginger (grated)
- 0.25 cup water
- 1 teaspoon sesame seeds (optional, for garnish)
- 2 stalks green onions (sliced, optional for garnish)
Instructions
Press the tofu to remove excess moisture: Wrap the block of tofu in a clean kitchen towel, place it on a plate, and set a heavy object (like a skillet) on top. Let it press for 10-15 minutes.
While the tofu is pressing, prepare the peanut sauce. In a small bowl, whisk together the peanut butter, soy sauce, lime juice, maple syrup, minced garlic, grated ginger, and water until smooth. Set aside.
Remove the towel from the tofu and cut it into 1-inch cubes. Toss the tofu cubes in a bowl with the cornstarch until evenly coated.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the tofu cubes and cook for 10-12 minutes, turning occasionally, until golden and crispy on all sides. Remove the tofu from the skillet and set aside on a plate.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the kale and cook for 3-5 minutes, stirring often, until it is wilted and tender.
Return the tofu to the skillet with the sautéed kale. Pour the peanut sauce over the mixture and toss everything together until coated and warmed through, about 2-3 minutes.
Remove the skillet from heat and transfer the tofu and kale to serving bowls. Top with optional sesame seeds and sliced green onions, if desired.
Serve immediately and enjoy your delicious Tofu and Kale with Peanut Sauce!
Nutrition Facts
Calories |
646 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.7 g | 61% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 749 mg | 33% | |
| Total Carbohydrate | 29.5 g | 11% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 8.8 g | ||
| Protein | 34.3 g | 69% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 835 mg | 64% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 856 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
