Sunday, February 24, 2008
miso butter tofu and garlicky kale with noodles
It is sunny and beautiful outside and although the boys have been outside once today, the guilt is setting in. I have to get them out again.
I wanted to share another yummy favorite family recipe. The kale is something easy to make as a side or a topping for your favorite noodles. Garlicky Kale... something I learned from the lovely Nigella Lawson (an official crush of mine). There is something wonderful about voluptous women who are good cooks and aren't afraid to eat.
Miso butter tofu
2 tbs white miso paste, but any will do
2 tsp. warm water
1/2 c. veg, broth
2 tbsp. rice vinegar
2tsp. soy sauce
1 minced scallion
2 cakes firm tofu, pressed, sliced, drained in colander a few minutes
let sit in mixture for as long as possible, Iv'e done it for a few hours and as little as 20 min. (it is still good)
spread out in pan, dot with butter
The trick with baking tofu (for my family at least) is a yummy sauce and baking long enough to make tofu crisp on outside.
Bake 50-55 minutes
Leftovers would be great on a salad or in sandwiches, we never have leftovers though!
a bunch or two of kale, washed very well, stemmed and chopped ( I love Dino Kale a.k.a Lacinato)
a ton of garlic, let's say 5 cloves per bunch (more if you're sick or extra sassy), minced or pressed ( in garlic press)
heat oil in pan, med.low heat
add kale, it can be dripping from being washed
cover as best you can, cook until kale is mostly done, check temp to make sure it doesn'tburn on bottom, when mostly done, make well in kale add more oil and spread your garlic in the little well so it will cook but not burn. when you can smell the garlic it is probably done.
Take off heat and splash with balsamic vinegar, salt and pepper.
We generally boil some noodles, throw the kale on top add a few pieces of tofu and sprinkle parmesan on top of it all. So good!