This dish is very easy to make and is also delicious and light. It is similar to another post I did on broiled miso salmon. The recipe is adapted from Epicurious.
Serves 4-6.
Ingredients:
12 oz extra firm, non-gmo, organic tofu
2 heads kale
1 1/2 T sesame oil
5 cloves garlic, minced
1 heaping teaspoon of fresh ground chili paste (I used Sambal Oelek)
freshly ground sea salt and black pepper
1/3 c white, non-gmo, no msg, shiro miso (soybean paste)
2 T honey
2 T mirin
black sesame seeds
1. Set the oven to broil.
2. Drain and rinse the tofu. Place between several paper towels. Squeeze as much water out as possible. Replace paper towels and repeat this process at least once.
3. Cut tofu into 1/4" slices. Arrange on a baking sheet lined with tin foil.
4. Rinse kale thoroughly and break off hard light green stems. Chop kale into large pieces.
5. Place sesame oil and garlic in a large skillet. Saute for about 1 minute over medium until the oil is fragrant but the garlic should not brown. Add the kale, cover the pan, and allow it to wilt for a minute.
6. Meanwhile, broil the tofu for 2 minutes until the edges start to toast and then remove it from the oven.
7. Add chili paste, salt and pepper (to taste) to the kale. Continue to cook over medium-low heat until just wilted. Immediately remove from heat.
8. In a small saucepan, combine miso, honey, and mirin. Heat over medium heat while constantly stirring until the sauce is thick and combined.
9. Spread sauce over the tofu, sprinkle with a few sesame seeds. Broil for another 2-3 minutes until browned. Be sure to watch the tofu carefully so that it does not burn.
10. Serve kale and tofu together. I served this dish with cous cous to save time but I think that brown rice might be a better side.
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