Tofu and Kale with Peanut Sauce

Tofu and Kale with Peanut Sauce

Yields1 Serving

16 ounces extra firm tofu OR 2 cups shredded chicken

2 tablespoons peanut oil

4 garlic cloves, minced

1 medium onion, chopped

1 jalapeno chile, seeded and minced

1 bunch kale, stemmed and chopped into large pieces

1/2 cup peanut butter

2 tablespoons tamari soy sauce or soy sauce

2 tablespoons mirin or honey

Slice tofu and cut into triangles, sticks, or whatever shape you like.

Heat peanut oil until very hot.

Fry tofu OR chicken, turning until each side is brown and crisp.

Reduce heat and add garlic, onion, and chile. Stir fry until onion is translucent.

Add kale and stir fry until it cooks down.

Mix peanut butter, tamari and mirin to make the peanut sauce, add to pan and heat through.

Serve over cooked brown rice.

Ingredients

16 ounces extra firm tofu OR 2 cups shredded chicken

2 tablespoons peanut oil

4 garlic cloves, minced

1 medium onion, chopped

1 jalapeno chile, seeded and minced

1 bunch kale, stemmed and chopped into large pieces

1/2 cup peanut butter

2 tablespoons tamari soy sauce or soy sauce

2 tablespoons mirin or honey

Slice tofu and cut into triangles, sticks, or whatever shape you like.

Heat peanut oil until very hot.

Fry tofu OR chicken, turning until each side is brown and crisp.

Reduce heat and add garlic, onion, and chile. Stir fry until onion is translucent.

Add kale and stir fry until it cooks down.

Mix peanut butter, tamari and mirin to make the peanut sauce, add to pan and heat through.

Serve over cooked brown rice.

Tofu and Kale with Peanut Sauce