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Tofu & Kale
(Adapted from this recipe at

At one point, I did have the ingredients for the original version of this recipe...and then I was lazy and they got used for other things. And I acquired a very tasty bottle of teriyaki sauce - Soy Vay's Island Teriyaki Sauce, which tastes of pineapple! Omnomnom. So I threw things together, half following the recipe, and this deliciousness happened.

Serves 3-4

12 oz block firm tofu
1 bunch kale, about 6-8 leaves, roughly chopped
2 tbsp olive oil
1 tsp sesame oil
1 onion, sliced into half-moons
2 cloves garlic, minced
1 tsp ginger, minced
6-8 mushrooms, sliced
teriyaki sauce to taste

Cut the tofu into 8 slices and marinate in a pan with enough teriyaki sauce to cover the bottom, about 40 minutes.

Steam kale for 5 to 10 minutes, or until bright green and soft. You could also dunk it in boiling water for a couple of minutes, uncovered, until bright green if you don't have a steamer.

Heat the oils in a large skillet or wok over medium heat and add the onion, ginger, and garlic. Add the mushrooms after 2-3 minutes. Cook, stirring often, until the onions are just translucent. Cut the tofu into 1-inch pieces, drain and reserve teriyaki sauce and add to pan, stirring to heat though.

Around this time the kale should be done. Take the kale and add it to the skillet/wok and stir to combine. Add teriyaki to taste and combine well. Heat for a couple more minutes or until kale is done to your liking. Serve and consume!

tofu & kale stirfry
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