Ginger-Peanut Kale with Tofu and Quinoa
Aron | 45 min
Bonchef
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5servings
- 300 gram kale, no stems
- 300 gram firm tofu, cut into 5 mm slices
- 2 tablespoon extra-virgin olive oil
- 1 red onion, finely sliced
- 300 gram quinoa, rinsed
- 2 teaspoon vegetable stock powder
- 1 cup peanuts, roasted and roughly chopped
- sea salt and black pepper
Ginger-Peanut Sauce
- 4 tablespoon heaped peanut butter
- 2 tablespoon tahini
- 2 teaspoon sesame oil
- 1 tablespoon grated ginger
- 2 clove garlic cloves, finely chopped
- 3 teaspoon Soy sauce
- 2 tablespoon rice wine vinegar
- 1 tablespoon honey
- sea salt and black pepper
- 1For the ginger-peanut sauce, combine all the ingredients with about 250 ml (1 cup) of water in a saucepan over low heat.
- 2Stir until you have a smooth, creamy sauce. Add more water if it's too thick. You want the consistency of thickened cream.
- 3Roughly shred the kale and fold it into the hot peanut sauce. The heat from the sauce will wilt and cook the kale.
- 4Season the tofu well with salt and pepper.
- 5Heat 1 tablespoon of the olive oil in a frying pan over medium heat and fry each slice of tofu until lightly golden on both sides.
- 6Allow to cool slightly, then slice the tofu into strips.
- 7Add the remaining oil to the pan and fry the red onion for 10-12 minutes, or until caramelised and sweet.
- 8In a large pot, add the quinoa, a pinch of salt, the vegetable stock and enough water to cover the quinoa by 2 cm. Bring to a boil.
- 9Turn the heat down to medium-low and simmer for approximately 20 minutes, or until the quinoa is tender and translucent.
- 10Drain the quinoa through a fine sieve.
- 11Combine the peanut-kale mixture with the quinoa, tofu and caramelised onion.
- 12Transfer to a large serving plate and top with the chopped peanuts.
This recipe has no nutritional values yet.
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Ginger-Peanut Kale with Tofu and Quinoa
Ginger-Peanut Kale with Tofu and Quinoa
- 300 gram kale, no stems
- 300 gram firm tofu, cut into 5 mm slices
- 2 tablespoon extra-virgin olive oil
- 1 red onion, finely sliced
- 300 gram quinoa, rinsed
- 2 teaspoon vegetable stock powder
- 1 cup peanuts, roasted and roughly chopped
- sea salt and black pepper
Ginger-Peanut Sauce
- 4 tablespoon heaped peanut butter
- 2 tablespoon tahini
- 2 teaspoon sesame oil
- 1 tablespoon grated ginger
- 2 clove garlic cloves, finely chopped
- 3 teaspoon Soy sauce
- 2 tablespoon rice wine vinegar
- 1 tablespoon honey
- sea salt and black pepper
- 1For the ginger-peanut sauce, combine all the ingredients with about 250 ml (1 cup) of water in a saucepan over low heat.
- 2Stir until you have a smooth, creamy sauce. Add more water if it's too thick. You want the consistency of thickened cream.
- 3Roughly shred the kale and fold it into the hot peanut sauce. The heat from the sauce will wilt and cook the kale.
- 4Season the tofu well with salt and pepper.
- 5Heat 1 tablespoon of the olive oil in a frying pan over medium heat and fry each slice of tofu until lightly golden on both sides.
- 6Allow to cool slightly, then slice the tofu into strips.
- 7Add the remaining oil to the pan and fry the red onion for 10-12 minutes, or until caramelised and sweet.
- 8In a large pot, add the quinoa, a pinch of salt, the vegetable stock and enough water to cover the quinoa by 2 cm. Bring to a boil.
- 9Turn the heat down to medium-low and simmer for approximately 20 minutes, or until the quinoa is tender and translucent.
- 10Drain the quinoa through a fine sieve.
- 11Combine the peanut-kale mixture with the quinoa, tofu and caramelised onion.
- 12Transfer to a large serving plate and top with the chopped peanuts.
This recipe has no nutritional values yet.