Ingredients: |
Ingredients: 1 block tofu, extra firm, 14 oz
Sweet Chili Lime Sauce:
3 tbsp sugar
3 tbsp reduced sodium soy sauce
1 3/4 tbsp fresh lime juice
1/2 zest of the lime
1/2 tsp red chili flakes
1 clove garlic, pressed
1/4 tsp salt
Noodles:
3 packages fresh or dried udon noodles
splash of lime juice
splash of soy sauce
Kale:
1 bunch Kale, middle veins removed, washed
2-3 tbsp water
1 pinch salt
1 tsp lime juice
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Directions: |
Directions:Boil noodles, drain and keep warm. Splash with lime juice and soy sauce.
Prepare the sweet chili lime sauce by whisking all of the ingredients together until the sugar and salt is dissolved.
Drain tofu and cut it into small triangles. You can cut the tofu however you please, but a thinner, smaller shape will work best for this method.
Heat a non-stick skillet over medium heat. A 10” skillet will fit all the tofu, so if you’re using a smaller skillet, you will need to do this in batches. In order to properly “dry fry” the tofu, you will need a pan the tofu won’t stick to even without any oil.
Spread the tofu out in one layer in the pan. Using a spatula, press the tofu. The liquid will squeeze out and boil away, and the tofu will begin to turn golden. The more water that evaporates, the sturdier the tofu will be, so be gentle at first to prevent the tofu from breaking up. After several minutes, flip the tofu over and press the other side. After about 10 minutes of dry frying, you can turn off the heat and set the tofu aside for finishing later, or proceed to adding the sauce.
To finish the tofu, bring the pan back up to temperature if it’s not already very hot. You want to heat the pan and the tofu over high heat, making sure the tofu is hot all the way through. Add the sauce and stir to coat the tofu. Turn off the heat. The sauce will bubble up, reduce, and form a glaze.
Stack the kale leaves on top of each other, 3-4 at a time, and roll. Slice the roll in 3/4 inch segments. Run your knife through the chopped kale to make smaller pieces, then add them to a wok with the water, lime juice and salt. Cover with any lid that will contain the collards and cook over high heat for 3-4 minutes until the kale is steamed and tender.
For plating, arrange the kale atop of a bed of noodles. Add tofu over the top, drizzling any leftover sauce over the dish. Garnish with lime slices. Serve.
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