This is quickly becoming one of my frequent dishes. It’s sweet. spicy and good for you! *This is also another GF friendly dish.
1 package extra firm tofu ( I recommend trying Vermont Soy-best texture!) or 1 package tempeh
2 Tbsp rice wine vinegar
2 Tbsp maple syrup or agave nectar
1 Tbsp Bragg’s Liquid Aminos or soy sauce * GF variation use Tamari ( wheat-free soy sauce)
1 rounded Tbsp chili paste with garlic ( at Whole Foods or Asian markets) * GF will need to double check the ingredients
1 bunch kale, chopped
2 cloves garlic, diced
2 Tbsp olive oil
1/4 tsp red pepper flakes
1 tsp Braggs Liquid Aminos or Tamari or soy sauce
Use 1 tsp canola or olive oil to sautee bite sized cubes of tofu until it begins to brown and get slightly crispy. If using tempeh, the secret to soft, non-bitter tempeh is to place it in a saucepan and just barely cover it in water and boil for 20 min. When it’s done, you can dice it up and sautee it until it begins to brown and get crispy.
In a bowl, whisk together the rice wine vinegar, braggs, maple syrup and chili paste and pour over the tofu/tempeh. Stir and let simmer until all the liquid is absorbed.
For the kale, sautee the garlic and red pepper flakes until it begins to brown a bit. Add the kale and toss until covered in oil/garlic/pepper mixture. Add the Braggs/Tamari or soy sauce, stir and cover to simmer until the kale is wilted.
I usually serve this over brown rice or brown rice pasta but recently tried mashed potatoes-delicious!
Add rice/pasta/potaotes to a shallow bowl, add the kale and top with the tofu or tempeh. Enjoy!