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Sesame Ginger Tofu Bowl with Edamame and Kale
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Course Main Course
Cuisine Asian
Servings 4 people

Equipment

  • Large skillet
  • Mixing bowl
  • Paper towels

Ingredients
  

  • 14 oz firm tofu, drained and cubed
  • 2 tablespoons sesame oil
  • 3 tablespoons low-sodium soy sauce
  • 2 tablespoons grated fresh ginger
  • 1 tablespoon honey
  • 2 cups shelled edamame
  • 4 cups chopped kale
  • 2 cups cooked quinoa
  • 1 tablespoon sesame seeds
  • 2 green onions, sliced

Instructions
 

  • Press the tofu cubes between paper towels for a few minutes to remove excess moisture, then set them aside.
  • In a small bowl, stir together the soy sauce, grated ginger, and honey until the honey dissolves.
  • Heat the sesame oil in a large skillet over medium heat. Add the tofu cubes and cook for 6 to 8 minutes, turning occasionally, until the edges turn golden.
  • Pour the soy sauce mixture over the tofu and stir gently to coat. Cook for 2 more minutes so the sauce thickens slightly and glazes the tofu.
  • Add the edamame and kale to the skillet. Stir and cook for 3 to 4 minutes until the kale wilts but still holds some color.
  • Divide the cooked quinoa among four bowls. Spoon the tofu and vegetable mixture on top.
  • Finish each bowl with a sprinkle of sesame seeds and sliced green onions.

Notes

For best texture, press the tofu well before cooking so it crisps instead of steaming. If the sauce tastes too salty, add a splash of water when it goes into the skillet. Leftovers keep well in the fridge for two days and reheat gently in a skillet with a teaspoon of water to loosen the sauce. Swap quinoa for brown rice if that is what you have on hand.
Course: Main Course
Cuisine: Asian
Equipment: Large skillet, Mixing bowl, Paper towels