Shanghai Tofu “Steaks” on Kale
Firm tofu takes on a delicious smoky flavour when it’s marinated and grilled on the barbecue. Serve with nutritious kale for an antioxidant boost.
Ingredients
- 425 g block firm tofu
- 2 tbsp low-sodium soy sauce
- 8 cups kale stems discarded, leaves chopped
- 2 tsp canola oil divided
- 1 tsp sesame oil
- 1 medium red pepper thinly sliced
- 1 medium yellow zucchini cut into 10 cm sticks
- 1 tbsp honey
- 2 tbsp garlic minced
- 2 tbsp ginger minced
Portions:
Units:
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Ingredients
Portions:
Units:
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Instructions
- Cut tofu into four 1 cm-thick oblong “steaks.” Wrap in paper towel and top with a baking sheet weighted down for 5 minutes.
- For marinade, combine soy sauce, sesame oil, honey, ginger, garlic and 1 tsp canola oil. Place tofu in dish and pour marinade overtop. Let stand 10 minutes.
- Drain and reserve marinade. Oil barbecue grate and heat to medium. Cook tofu until grill marks form, 3 to 5 minutes per side.
- Meanwhile, pour remaining 1 tsp canola oil into a large skillet over medium heat. Add zucchini and red pepper, and sauté 3 minutes. Stir in kale, marinade and a splash of water. Stir-fry until kale wilts. Divide among 4 plates. Top with grilled tofu.
Recipe Notes
PER SERVING: 293 calories, 23 g protein, 14 g fat (2 g saturated fat), 27 g carbohydrates, 6 g fibre, 0 mg cholesterol, 479 mg sodium.
