Pan Fried Ginger Tofu with Tahini Over Kale

This savory Asian-inspired meal is made with pan fried ginger tofu over rice, with kale, crunchy bell peppers and tahini sauce.

They say the way to a man’s heart is through his stomach. I haven’t heard a whole lot about this applying to women, but I can tell you the way to this woman’s heart. Send her an email with the subject line “Tofu Stir Fry.” Compose said email, telling her about how you make a “mean tofu stir fry.” Correspond, date, and then come to that precious point where it’s time to make the tofu stir fry. Top it all off with this: it’s really not a tofu stir fry that you’ve created (in this embodiment, at least), because there’s not really any stirring involved. Actually, the tofu just sits there in the pan and sizzles. I guess “Tofu Pan Fry” just doesn’t have the same ring to it. But it is delicious and beautiful. My boyfriend assures me that he does make this as an actual stir fry, using veggies other than kale, such as asparagus, carrots, broccoli, water chestnuts and the like. The first time he made it he substituted kale and I loved it so much I’ve requested kale every time. If you would like, you can make this as an actual stir fry using other veggies, and if you do please let me know how it turns out. I might just be convinced to let him try another version out on me yet.

So that’s how my boyfriend and I got together. Well, that’s the short version. There were other emails regarding “Chana Masala,” “Fresh Brewed Chai,” and “Vegan Chocolate Cake.” All of these emails taking place after my insistence that I’d only date a guy who was willing and happy to try out my kitchen experiments, which he has, and I’ve found to be a very important boyfriend quality. It’s also pretty cool being with a man who knows how to cook tofu. Ability to both prepare and consume tofu are both big vegetarian relationship pluses.

We’re now nearly two years past the vegetarian foodcentric email exchange, and while I pretty much dominate the kitchen in our house, he has a few crafty meals up his sleeves. I will typically request any one of these meals when I’m tired/cranky/just craving some gingery tofu. One recent evening he offered to make this one for dinner and I asked him to do a guest post on this site. He declined to do any composing, but agreed to let me follow him around the kitchen with a camera and notebook to document his creation. We decided the title couldn’t be “Tofu Stir Fry,” because even though that’s the name the dish has between the two of us, this version just isn’t a stir fry. I almost retained our title, for sentimental reasons, but I didn’t want to confuse people and/or get emails from people telling me I’m confused as to how to prepare a stir fry. Anyhow, whatever you want to call this, it’s a big plate of awesomeness. The tofu really soaks up the flavor of the soy sauce and ginger during cooking, and by using powdered ginger and fresh ground pepper, you end up with an amazing crust on the outside. If you’re a dude, make this one for that special lady. It will impress.

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Pan Fried Ginger Tofu with Tahini Over Kale

Course Entree

Cook Time 15 minutes

Total Time 15 minutes

Servings 4

Author Alissa

Ingredients

• 4 cups cooked rice
• 2 bell peppers any color, diced
• 1 lb. firm or extra firm tofu
• 2 tbsp. powdered ginger give or take a little
• Black pepper to taste I like lots in this recipe
• 2-3 tbsp. soy sauce
• 1/4 cup vegetable oil
• 1/2 cup tahini
• One large bunch of fresh kale about 12-16 good sized leaves

Instructions

1. Drain and press tofu for about ten minutes.
2. Prepare rice according to package direction. Once rice is cooked, stir in bell peppers. I like bright, colorful ones in this dish. We used red and orange here.
3. Cut tofu into about 1/2 to 1 inch cubes, or strips like we did here.
4. Heat oil in large skillet over medium. Add tofu. Drizzle with soy sauce, and sprinkle with ginger and pepper. Allow to cook 3-4 minutes, or until it begins to crisp up just a bit on the bottom.
5. Gently turn your tofu pieces, and repeat this process for each side, until you've used up all of your soy sauce and spices and have some nice firm pieces of tofu.
6. Blanch kale leaves for about 30 seconds to one minute in almost boiling water.
7. Divide rice mixture among four plates. Arrange kale leaves over rice, then tofu over kale. Drizzle with tahini.
8. Drain and press tofu for about ten minutes. Meanwhile, prepare rice. Once rice is cooked, stir in bell peppers. I like bright, colorful ones in this dish. We used red and orange here.
9. Cut tofu into about 1/2 to 1 inch cubes, or strips like we did here. Heat oil in large skillet over medium. Add tofu. Drizzle with soy sauce, and sprinkle with ginger and pepper. Allow to cook 3-4 minutes, or until it begins to crisp up just a bit on the bottom. Gently turn your tofu pieces, and repeat this process for each side, until you've used up all of your soy sauce and spices and have some nice firm pieces of tofu.
10. Blanch kale leaves for about 30 seconds to one minute in almost boiling water.
11. Divide rice mixture among four plates. Arrange kale leaves over rice, then tofu over kale. Drizzle with tahini.

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