Monday, February 4, 2013

Kale and Tofu Stir-Fry

I'm going to sum up my weekend for you in a few words: nachos, beer, cheese, 11-layer dip. In other words, my body's in some serious need of detoxing. Who's with me?

I made this stir-fry last week, and I wish we still had leftovers today. It's an extremely healthy dish, chocked full of detoxifying kale

Though sometimes "healthy" can be another word for "tasteless," this stir-fry's bursting with flavor thanks to ginger, coriander, Sriracha chili sauce, and coconut milk. 

Kale and Tofu Stir-Fry
Yields: 4 servings
Print this recipe
Adapted from A Second on the Lips
-16 ounces extra firm tofu
-2 tablespoons olive oil
-1/2 yellow onion, sliced
-1 teaspoon minced garlic
-1/2 teaspoon ground ginger
-1/2 teaspoon coriander
-Salt and black pepper, to taste
-1 tablespoon Sriracha chili sauce, plus extra for serving
-1 pound frozen kale, thawed
-1/4 cup light coconut milk

1.) Place the tofu on top of several paper towels. Fold more paper towels and place them on top of the tofu. Use a plate or other flat, heavy object to weigh the tofu down. Allow the tofu to drain like this for 15 minutes.
2.) While the tofu drains, heat the olive oil in a wok or large sauté pan over medium heat. Add the onions, and allow to cook until they begin to soften, about 5-6 minutes. Add garlic, and cook for an additional 30 seconds. Reduce the heat to low.
3.) Cut the drained tofu into bite-sized cubes and add it to the pan. Bring the heat back up to medium and add the ginger, coriander, salt, pepper, and Sriracha to the pan, stirring well to make sure that everything is well coated.
4.) When the tofu begins to brown, add the kale to the wok (make sure to squeeze as much water as possible from the kale before adding it to the pan). Pour the coconut milk into the wok and increase the heat to medium high. Allow the kale to cook down for three to five minutes, stirring occasionally.
5.) Serve with extra Sriracha sauce (and over rice, if you have it).

So healthy. So satiating. Delightfully spicy. My liver - and all of my organs for that matter - would appreciate a bowl of this stir-fry right now.

How do you detox after an overindulgent weekend? 


  1. I think I've been needing to detox since before Christmas! Ha. This sounds like a good way to do it.

    1. Um, ditto. I pretty much started overindulging on Thanksgiving! Haha.

  2. Love the addition of coconut milk in your stir-fry! I detox by just trying too cut out all the indulgences I had over the weekend!

  3. This post is making me excited for a tofu stirfry that I have planned for tonight .... and for exactly the same reason: detox (post-vacation). These flavors sounds so fun!

  4. We're having tofu tonight for dinner, and I always make it the same way - so I might have to give this a try for something new!

  5. I just tried this and the flavour was great! but I'm thinking a bit of lime zest/juice to serve might liven it up a bit more