Ah, weekend. Today was a fantastic day - the perfect combination of lazy and productive. I woke up late (lazy). We took the pup to the dogpark (productive). I thought about going for a run, but then didn't (lazy). JR and I went to Common Ground in Palo Alto and got equipment for my soon-to-be container garden (productive). I decided I'd wait until tomorrow to do the actual planting (lazy). I started playing in the kitchen at 6pm (productive).
What's on the menu tonight? Orange tofu and peanut kale, served over red jasmine rice. Yum!
12 oz. firm tofu
1 c. orange juice (I juiced blood oranges from the CSA)
1/3 c. tamari
1/4 c. rice vinegar
1/4 c. olive oil
3 tsp. sesame oil
1/2 tsp. chili paste
3 garlic cloves, minced
1 Tbsp. fresh ginger, minced
2 green onions
1/4 c. fresh cilantro, chopped
Place the tofu block on its side and slice into 4 pieces (they will be thin). Turn the block so it's resting on the largest side. Cut an 'x' across the block, so that you are left with 16 triangles. Keeping the block together, set the tofu on a plate, covering with a paper towel and heavy skillet. Allow to sit this way for 30 minutes to press out excess water.
Meanwhile, make marinade by whisking together the remaining items (except green onions and cilantro).
Arrange the tofu in a single layer in a baking dish. Pour marinade over tofu. Top with green onions and cilantro. Allow tofu to marinate for at least 30 minutes.
Bake tofu in 350 degree oven about 1 hour, until it is golden and most of the marinade is absorbed.
Note - this will yield about twice as much sauce as needed for the kale. You can either cut the following quantities in half, or have leftover sauce for another meal (it will keep in the fridge for up to a week).
1/2 c. peanut butter
1/3 c. lite coconut milk
3 Tbsp. tamari
2 Tbsp. fresh lime juice
2 Tbsp. agave nectar
1 Tbsp. toasted sesame oil
1 Tbsp. fresh ginger, peeled & sliced
2 garlic cloves, sliced
1/4 c. cilantro
1/2 tsp. red pepper flakes
1 bunch kale, stems removed & chopped
1 handful of peanuts, chopped
For sauce: add all ingredients to food processor. Process until smooth.
Heat oil in a wok or skillet over medium heat. Add kale, stir and cook for 2-3 minutes, until dark green. Add peanut sauce and cook until heated through. Top with chopped peanuts.