You guys are too kind. Based on the responses from my last post (and my post earlier this year about non-recipes), here’s to sharing some of my simpler eats. I will have a blog sabbatical during my honeymoon and hopefully come back rejuvenated. This is actually an easy recipe to make and I could not wait to share it with you.
I have made this two weeks in a row. Its first debut was when my parents came down last weekend and I threw it together for a late Sunday meal. Everyone devoured it, returning for seconds soon after polishing off their first bowl. After one bite, my Mom declared she loved it and proclaimed I could serve it for her anytime. Big win! YEAH!
While there have been glimmers of sun before and after work, I decided to continue to deliciousness into this week. It is rather a humble bowl of vegan goodness (brown rice, pan-fried tofu and kale) but the star of the bowl is the glorious peanut sauce. Sweet, spicy and saucy with a hint of curry powder. Mix it all up for a delicious meal.
Our veg staple in the fridge is broccoli and our protein of choice is chickpeas, which I contemplated for my second iteration. Worried it would be a tad repetitive (broccoli + chickpeas + peanut sauce is a common occurrence on this blog), I stuck with kale and tofu. To be honest, I don’t think I have ever made simple steamed kale and I was surprised how sweet it was. It was also ridiculously easy to make, so I definitely consider this meal a kitchen success.
What is your go-to simple meal?
Peanut sauces and dressings spotted here previously:
1 tbsp olive oil
14 ounces extra–firm tofu, cut into 1/2–inch cubes
1/4 tsp salt
2 tsp olive oil
1 tbsp grated fresh ginger
3 cloves garlic, minced or pressed
1 cup water
2 tsp curry powder
2 tbsp rice vinegar
2 tbsp tamari
1 tbsp agave nectar
1/2 tsp sriracha
1/2 cup smooth peanut butter
1 bunch kale, stems removed, torn into small pieces
4 cups cooked brown rice, quinoa, or rice noodles
Fresh cilantro (optional)
1. Start with your brown rice. Place in a rice cooker according to its instructions and press go.
2. Then start your tofu. In a large non-stick skillet over medium heat, heat oil. Once hot add tofu cubes. Brown tofu on all sides, tossing for an even browning. It may take 5-7 minutes per side. Once ready, place aside.
3. Meanwhile, make your peanut sauce (this can also be made ahead of time and heated just prior to serving). In a small saucepot, heat oil over medium heat. Once hot, add garlic and ginger, sauteing for 30 seconds taking care to not let it burn. Deglaze with the water. Stir in the curry powder, rice vinegar, tamari, agave nectar, and sriracha. Add the peanut butter last, stirring to allow it to dissolve. Continue to sit until the peanut butter has completely dissolve and thickened to your desired consistency, around 5 minutes, stirring continuously. Remove from heat. It will also thicken as it cools.
4. Find a medium pot (or whatever pot holds your steaming contraption). Place torn kale in it and cover. Cook for 5 minutes, or until wilted and a brilliant green. Uncover and remove kale so it stops cooking.
5. To plate, take some cooked brown rice, steamed kale, and tofu. Drizzle with the sauce. Top with additional sriracha and cilantro, if desired.
Serves 4 or more.