Crispy Garlic Tofu and Kale Stir-Fry

1.Prepare the Tofu: In a medium bowl, toss the pressed and cubed tofu with cornstarch, salt, and pepper until evenly coated.

2.Cook the Tofu: Heat 1 tablespoon of neutral oil in a large skillet or wok over medium-high heat. Add the tofu cubes in a single layer, ensuring not to overcrowd the pan. Cook for 5-7 minutes, turning occasionally, until all sides are golden brown and crispy. Remove the tofu from the skillet and set aside.

3.Sauté Aromatics: Add the remaining 1 tablespoon of oil to the same skillet. Reduce heat to medium. Add the minced garlic and grated ginger. Sauté for about 30 seconds until fragrant, being careful not to burn the garlic.

4.Cook the Kale: Add the chopped kale to the skillet. Stir-fry for 3-5 minutes until the kale wilts down significantly and starts to become tender-crisp. If the pan seems dry, add a splash of water.

5.Prepare the Sauce: While the kale cooks, whisk together the soy sauce, rice vinegar, sesame oil, maple syrup (if using), and water/broth in a small bowl. Add the optional red pepper flakes.

6.Combine and Finish: Return the crispy tofu to the skillet with the kale. Pour the prepared sauce over the tofu and kale. Toss everything gently for 1-2 minutes until the sauce thickens slightly and coats all ingredients evenly. Taste and adjust seasoning if necessary.

7.Serve immediately as a light, protein-packed dinner.