Stir-Fry With Soybeans, Tofu, and Kale

Oh, I know-it sounds terrible. It was actually a nice combination, but I can see where it might be a bit on the odd side to a non-vegetarian. The advantage was that most of this was prepared the night before and set in the fridge until today. I literally used whatever I had-which turned out to be half a bag of frozen soybeans, wilted kale and some celery that had seen better days.

The tofu needs at least eight hours to soak before baking (and that takes an hour) so plan ahead. It keeps well, tightly wrapped in cling film, so it can be made a day or so in advance.

You Will Need:

For the tofu:

1 block extra firm tofu, pressed dry of as much water as possible between dishtowels. Slice into 4 slabs.

In a baking dish, combine 6 tablespoons soy sauce
3 tablespoons sesame oil
3 tablespoons cooking oil
2 tablespoons minced stem ginger
3 cloves of minced garlic

Lay the slabs on top, turn once and cover with plastic. Turn again in four hours and let sit for a total of at least eight.

Preheat oven to 400 degrees F. Place pan in oven and bake tofu for 30 minutes. Turn, bake another 30 minutes and continue baking until most of the liquid has been absorbed and the colour is dark and crispy. Remove to a plate, chill, and wrap tightly when cool. Cut into dice and use half for stir fry, and the other half as you like (see potsticker recipe below for ideas).

For the stir fry:

1/2 head green cabbage, shredded
1 cup sliced shallots
3 garlic cloves, chopped
2 cups shredded kale
2 cups cooked soybeans
1 red bell pepper, sliced
3 stalks celery, finely sliced
4 carrots, thinly sliced on diagonal
1 tablespoon minced ginger
4 tablespoons hoisan sauce
1 tablespoon soy sauce 2 tablespoons sesame oil
1/2 cup cooking oil
2 teaspoons five spice powder

Cook everything in a hot wok/pan until softened to your taste. Serve hot, over rice.