Kale With Baked Tofu And Coconut Milk Recipes

SAUTEED KALE WITH COCONUT MILK

Steps:

• Wash kale and shake almost dry. Leave a little water clinging to the leaves. Remove tough stems and coarsely chop or tear the leaves.
• Mix garlic, ras el hanout, and salt together in a small bowl with a fork.
• Heat a large skillet over medium-high heat. Add 1/2 of the kale. Stir until starting to steam. Add remaining kale and stir again. Cook until leaves are dark green and wilting, about 5 minutes. Push leaves to one side of the skillet. Add coconut oil to the empty side and let melt. Pour ras el hanout mixture into the pool of oil and stir until fragrant, about 20 seconds.
• Pour coconut milk into the skillet and stir well. Saute until sauce starts to thicken, 4 to 5 minutes.

COCONUT KALE

Steps:

• Wash the kale thoroughly and cut out the stalks. Cut the wide leaves into strips the width of the small leaves.
• In a large pot set over a low flame, heat the coconut milk until it is thoroughly mixed and just lukewarm. Transfer to a large, nonreactive bowl and add the remaining ingredients. Stir in the kale, cover with plastic wrap and refrigerate for at least 4 hours.
• Heat a grill or a cast-iron grill pan over high heat. Remove the kale from the refrigerator and stir to make sure the leaves are well covered in marinade. Using metal tongs, place the kale on the grill in a single layer. Cook for 45 to 60 seconds, or until the leaves are sizzling, then turn over and grill the other side for another 45 to 60 seconds, or until the leaves have visibly softened. Serve immediately.

KALE WITH BAKED TOFU AND COCONUT MILK

Steps:

• Preheat the oven to 400-F.
• In a large bowl, whisk together the dressing oils, soy sauce, and Sriracha. Cut the tofu into 1-inch cubes, and put them in the bowl. Gently toss to coat the tofu in the dressing. Let this sit while the oven heats up.
• Lightly oil a rimmed sheet-pan with about a tsp of neutral oil. Arrange the tofu cubes on the sheet-pan, leaving the excess dressing in the bowl. Bake for 20 minutes.
• Meanwhile, whisk the 3 Tbsp melted coconut oil into the reserved dressing. Coarsely chop the kale, discarding the tough ends. Add the kale to the bowl of dressing and toss to coat.
• Put the kale into a large pot or wok along with 1 cup of water, cover and heat on medium heat until kale is wilted and is tender.
• Put 1 cup washed long grain rice, 1 cup water, 1 cup of the coconut milk, and 1 teaspoon salt in a rice cooker or pot and cook till done.
• Remove the sheet-pan of tofu from the oven. Gently push the cubes with a spatula to loosen. Add the tofu to the kale along with the rest of the coconut milk. Heat until the coconut milk comes to a boil then remove from heat and transfer to a serving bowl. Serve with coconut rice.