I am certainly no vegetarian but I love my veggies and I am definitely not opposed to some good tofu. This recipe really hit the spot. I wanted something light, healthy, green, and slightly tangy so I whipped up what I thought my palate needed.
2-3 c. kale, coarsely chopped
1/2 c. baby carrots, sliced length-wise
1/2 c. portabella mushroom, sliced
1 package of firm tofu, diced
toasted sesame seeds for garnish
2 1/2 TBS sesame oil
1-2 TBS olive oil
1 TBS soy sauce
1 TBS fresh lime juice (or white rice vinegar)
onion and garlic powder
handful of fresh cilantro, minced
After having diced the tofu, place the cubes on dry paper towels to soak up extra moisture. Set oven to 400* and place the cubes on a cookie sheet to bake. This baking helps to firm the tofu for a nice, toasty texture and taste.
For the sauce, mix all of the ingredients into a medium-sized bowl. These measurements, as usual, are an estimate of the proportions. Feel free to add or subtract any of the listed ingredients or even add more to the list than is there! These recipes are all about YOUR taste and what you consider sufficient. I tend to go heavier on the garlic and onion powder.
Pour the sauce mixture onto a skillet and wait for it to heat up (on high setting). Since they take longer to cook, place the carrots in the skillet first. Cover and let it cook until it is soft enough to your liking. Stir in kale, then mushrooms and lower the burner to medium heat. -Still leave the pan covered. There will be juices from the vegetables.
Remove tofu from the stove and mix them with 1 TBS of soy sauce and 2 TBS of sriracha until they are completely covered with the two ingredients.
Uncover the vegetable mix and add the tofu. Continue to stir and this time turn the heat back up to reduce the juices. You may add more lime at this time (optional). Occasionally stir and mix until most of the tofu has been seared.
Remove from heat and enjoy with (MORE) sriracha and sprinkled with toasted sesame seeds.