Name: Tofu and kale stir fry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Ingredients: 5 oz extra firm tofu, patted dry and cubed; 4 oz green kale, stems removed and leaves chopped; 1/4 cup long-grain white rice; 1/2 cup water; 1 tsp canola oil; 2 cloves garlic, minced; 1 tbsp low sodium soy sauce; 1/4 tsp salt

Nutrition

Per serving

408 calories

Protein: 23g; 22% of calories
Carbs: 51g; 48% of calories
Fat: 15g; 31% of calories

Ingredients

8 items

Instructions

Prep 15 min · Cook 15 min

In a small pot, combine the white rice, water, and half the salt. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let rest covered for 5 minutes. Done when tender and water absorbed.
While the rice cooks, heat the canola oil in a 12-inch skillet over medium-high heat. Add the cubed tofu and cook for 6 minutes, flipping occasionally, until the edges are golden brown. Done when golden brown.
Add the minced garlic to the skillet and cook for 1 minute until fragrant. Add the chopped kale, soy sauce, and the remaining salt. Toss constantly and cook for 4 minutes until the kale is wilted and tender. Done when tender and wilted.
Fluff the cooked rice with a fork and place it on a plate. Top with the tofu and kale stir fry.

Nutrition

Ingredients

Instructions

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