Sweet, Sour and Spicy Tofu - variation

Originally use this recipe c2012.  I made it again, with a few variations shown here. Originally designed to serve with rice, but I chose to serve it on a bed of quinoa and steamed kale.  The recipe here serves 4. The nutrition analysis is for 1 serving including the quinoa and bed of 1.25 cups of steamed kale.

Prep - Tofu
Drain 14 oz brick of tofu.
Cut into cubes.

Prep - Quinoa
Rinse 1/2 cup quinoa
Cook per instructions until fluffy

Saute until browned - about 10-15 minutes; stir occasionally. Put in a bowl and set aside when done.
1 Tbsp olive oil
Cubes of tofu.


Saute
1 Onion, chopped

Add and continue saute, stir this up and mix in the spices
3 garlic cloves, minced or canned
1 tsp ginger root, minced or canned1/3 cup  dried apricots, chopped small
3 dates, chopped up
2 tsp curry powder

Return Tofu and mix up with the spices and onion.
Add and simmer until liquid is absorbed - about 15 minutes or so
1 1/2 cups  water

2 Tbps  balsamic vinegar

Serve on bed of quinoa and 1.25 cups steamed kale.

Rated a 4.75 on Kale Scale.

Happy Curry Kale

Started this with a Groupon for frozen food from from Happy Curry Foods.  I envisioned frozen meal
- pop it in the microwave and good to go. But, it turned out to be frozen food ready to be cooked...on the stovetop. And enough food for a small family!  The price was right, though.

Last night - I mixed the kale in with the rice and lentils (or dal). And had the chicken on the side. The food is Nepalese, and spicy. Spicy hot and spicy flavorful.  Very good!

Tonight - mostly the same, but what I did was put the rice, lentils (dal) and leftover chicken in a pot with water and wine, and simmered it all for about 30 minutes. Again - very good!!


No nutrition values for this 'frozen dinner.'

Rated a 4.69 on the Kale Scale.

Shiba Spiced Tofu with Kale and Fresh Grapes

Looking in fridge for what to do for dinner... Tofu that I needed to use up; red pepper and onion waiting to be used; and rest of some asparagus from this week. I was inspired by Shiba's Hot Curry Chutney that I spied in the fridge too. Thus began the cooking of dinner.  It was spicy hot, and delicious!  This makes 2 servings.

Saute until tofu is a bit browned and onion somewhat cooked
3 tsp olive oil
1 tsp Shiba's Popping Seeds
1/3 cup onion, chopped up
1 tsp raw ginger
7 oz Tofu, cut into 1/2 in squares
1 tsp Mrs Dash
1 tsp ground turmeric


Add, and continue saute
1/2 red bell pepper, diced
10 stalks of asparagus, cut up

Make simmer sauce:
1 Tbsp balsamic vinegar
1/4 cup white wine
1/3 cup orange juice
1 Tbsp yellow mustard (Portlandia)
3/4 tsp Shiba's Hot Curry Chutney

Add sauce and simmer on low for couple minutes

Add, cover, wilt
2 cups kale, ripped to bite size

Serve and top with
20 fresh grapes, halved

Rated a 4.68 on the Kale Scale.

Kale Sweet & Savory with Hot Curry Chutney

I was inspired to keep the stuff accompanying the kale to reasonably small, light mixture. I started by grabbing the dried date crumbles (from Bob's Red Mill), and then the leftover grapes from my lunch supply for the week, and finally, thought, hmmm... what about the Shiba's Hot Curry Chutney that I've not tried yet.  And thus my evening kale side was created.

The addition of the Hot Curry Chutney made for a spicy warm, initially hot, but not too much temperature. The sweet from the grapes and dates paired nicely with this heat.

Saute
2 tsp butter
1/4 cup onion, chopped up
1 brussel sprout, chopped up
 1 tsp Shiba's Hot Curry Chutney

Add and continue
20 grapes, halved
1-2 Tbsp hummus

Turn down and simmer a bit, cover and wilt as desired
1/2 cup milk
2 Tbsp white wine
1 Tbsp date crumbles
1+ cup purple kale, ripped to bite size pieces - put this on top of the mix

Mix it all up and serve.


Rated a 4.66 on the Kale Scale.