Saturday, April 07, 2007

Tofu Over Wilted Kale with Kumquat Sauce, Jasmine Rice

Dinner 4/07

Tofu Over Wilted Kale with Kumquat Sauce
(recipe below)

We still has some kumquats left over after the satay the other night -- so tonight's meal was an attempt to come up with something in a Southeast Asian vein, hence the sriracha, shallot, cilantro, sugar and tofu. It has all the hallmark tastes, sweet, salty, sour and spicy and the kumquats really "pop" in your mouth

Tofu Over Wilted Kale with Kumquat Sauce

1 block of extra firm tofu cut into eight rectangular cutlets
canola oil
1 tbs. of tamari

5 kumquats
1 large shallot
1 piece of lemongrass, sliced as thinly as possible
2 tablespoons palm sugar (or regular sugar, or even agave)

1/3 cup water
3 tbs. rice vinegar
1/4 tsp. sriracha (hot sauce, or sub 1/4 tsp. of red pepper flakes)
1 tbs. chopped fresh cilantro leaves
2 cups kale, shredded (about 1 bunch)

Cut kumquats, shallots and lemongrass crosswise into thin slices, discarding any kumquat seeds.

Season tofu with salt and pepper and saute in a hot pan (or wok) until golden on both sides. reduce heat to low, and add 1 tbs. of tamari, turning the tofu until well coated, about 2 minutes.

Remove tofu from pan and set aside.

Add shallot and lemongrass to remaining oil in skillet and cook, stirring frequently for about 1 minute. Sprinkle sugar over shallot and lemongrass and cook, undisturbed, until sugar is melted and golden. Immediately stir in kumquats, water, vinegar, and sriracha and simmer, stirring, until sugar is dissolved. Stir in cilantro and salt to taste and, if sauce is too liquid, simmer until thickened to desired consistency, about 1 minute.

Transfer two thirds sauce to a small bowl and to remainder add kale and salt to taste, turning with tongs until just wilted.

Divide kale between 2 plates and top with tofu. Spoon sauce over tofu.

(we had some leftover carrot and red bell pepper from the kids stir-fry and used it to fill out the plate)

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