Imagine a dish that transforms humble tofu into a culinary masterpiece, blending the rich, nutty essence of tahini with the zesty kick of ginger, all nestled on a bed of vibrant, nutrient-packed kale. This Pan Fried Ginger Tofu with Tahini is not just a meal—it's a flavor explosion that will revolutionize your home cooking and transport your palate to the bustling streets of Asia, all in just 30 minutes!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Asian
Serves: 2 servings
Ingredients
- 1 block firm tofu, pressed and cubed
- 2 cups kale, chopped
- 2 tablespoons tahini
- 1 tablespoon fresh ginger, grated
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 clove garlic, minced
Instructions
- Begin by pressing the tofu to remove excess moisture. Wrap the tofu block in clean kitchen towels or paper towels, place a heavy skillet on top, and let it sit for 15-20 minutes to drain excess liquid.
- After pressing, cut the tofu into uniform 1-inch cubes. Pat the cubes dry with paper towels to ensure a crispy exterior when frying.
- In a small bowl, whisk together tahini, soy sauce, minced garlic, grated ginger, and sesame oil to create a flavorful marinade. Set aside.
- Heat a large non-stick skillet or cast-iron pan over medium-high heat. Add a small amount of oil to prevent sticking.
- Carefully place tofu cubes in the hot pan, ensuring they are not overcrowded. Fry for 3-4 minutes on each side until golden brown and crispy.
- While tofu is frying, wash and chop the kale into bite-sized pieces, removing any tough stems.
- Once tofu is crispy, pour the prepared tahini-ginger sauce over the cubes, turning them gently to coat evenly. Cook for an additional 1-2 minutes.
- In a separate pan, quickly sauté the kale with a pinch of salt until it's bright green and slightly wilted, about 2-3 minutes.
- Plate the sautéed kale as a base, then top with the ginger-tahini tofu cubes. Drizzle any remaining sauce over the dish.
- Optional: Garnish with sesame seeds or chopped green onions for extra flavor and presentation.
Tips
- Pressing is paramount: Always press your tofu thoroughly to achieve that coveted crispy exterior. The drier the tofu, the crispier it will become.
- High heat is your friend: Use a cast-iron skillet or non-stick pan on medium-high heat to get those beautiful golden-brown edges.
- Don't overcrowd the pan: Fry tofu in batches to ensure each cube gets crispy and doesn't steam.
- Marinate for maximum flavor: Let the tofu sit in the tahini-ginger sauce for a few extra minutes if time allows to enhance the taste.
- Fresh ingredients make a difference: Use fresh ginger and garlic for the most vibrant flavor profile.Pro tip: For vegans and those watching sodium intake, you can substitute tamari for soy sauce and adjust seasoning accordingly.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 15g
Protein: 22g
Fat: 22g
Saturated Fat: g
Cholesterol: 0mg
