kale with baked tofu and coconut milk
When I lived on islands in the Pacific, I often saw greens served in coconut milk that was usually added to the dish near the end of the cooking. This added a tasty richness to the greens. In this recipe I combined TOFU baked in a spicy dressing, KALE (a tasty winter green), and COCONUT MILK to add richness to the dish. This is served with rice cooked with coconut milk. This turned out to be a delicious combination that will be on our table again. We were all pleased with this one.
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yield
serving(s)
prep time
20 Min
cook time
45 Min
method
Stove Top
Ingredients For kale with baked tofu and coconut milk
- DRESSING:
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1 Tbspgrapeseed oil or other neutral oil
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1 Tbspsesame oil
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3 Tbspsoy sauce
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1 Tbspsriracha sauce
- THE TOFU & KALE:
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16 ozfirm tofu
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3 Tbspmelted coconut oil
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1 bunchcurly kale, about 16 ounces
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2 cancoconut milk
- COCONUT RICE:
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1 clong grain rice, uncooked and washed
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1 ccoconut milk, (from the 2 cans above)
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1 cwater
How To Make kale with baked tofu and coconut milk
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1Preheat the oven to 400-F.
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2In a large bowl, whisk together the dressing oils, soy sauce, and Sriracha. Cut the tofu into 1-inch cubes, and put them in the bowl. Gently toss to coat the tofu in the dressing. Let this sit while the oven heats up.
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3Lightly oil a rimmed sheet-pan with about a tsp of neutral oil. Arrange the tofu cubes on the sheet-pan, leaving the excess dressing in the bowl. Bake for 20 minutes.
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4Meanwhile, whisk the 3 Tbsp melted coconut oil into the reserved dressing. Coarsely chop the kale, discarding the tough ends. Add the kale to the bowl of dressing and toss to coat.
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5Put the kale into a large pot or wok along with 1 cup of water, cover and heat on medium heat until kale is wilted and is tender.
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6Put 1 cup washed long grain rice, 1 cup water, 1 cup of the coconut milk, and 1 teaspoon salt in a rice cooker or pot and cook till done.
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7Remove the sheet-pan of tofu from the oven. Gently push the cubes with a spatula to loosen. Add the tofu to the kale along with the rest of the coconut milk. Heat until the coconut milk comes to a boil then remove from heat and transfer to a serving bowl. Serve with coconut rice.
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