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4.25 from 8 votes

Crispy Tofu with Thai Chili Paste, Cashews and Kale

Tossed in a super flavorful sauce made from Thai Chili Paste, this healthy stir-fry with tofu, kale and cashews is high in protein and is naturally vegan and gluten-free.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Main Dish
Cuisine: Thai
Keyword: 20 minute meal, easy dinner, stir fry, vegan recipe
Servings: 4 servings
Author: Jess Smith via Inquiring Chef
Cost: $6.00

Equipment

  • Mixing Bowl
  • Wok

Ingredients

For the sauce:

  • 4 Tablespoons Nam Prik Pao (store-bought or using this recipe)
  • 4 Tablespoons Water
  • 1 Tablespoon Cornstarch
  • 1 Tablespoon Soy Sauce (use Tamari for gluten-free)

For the stir-fry:

  • 16 ounces Extra-Firm Tofu
  • 1 Tablespoon Cornstarch
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Black Pepper
  • 1 Tablespoon Oil
  • 4 cups Curly-Leaf Kale, roughly chopped (or 1 bunch)
  • 1/2 cup Roasted, Unsalted Cashews
  • Rice, for serving (optional)

Instructions

  • Whisk together all of the sauce ingredients (or combine in a mason jar and shake well - my preferred method). You can make this up to a week in advance and refrigerate until you're ready to use it.
  • Drain tofu and press as much liquid out as possible. Slice into cubes and press with paper towels to remove any extra liquid. Toss tofu cubes with cornstarch, salt and pepper.
  • Heat a wok over medium-high heat. Add oil. When oil begins to shimmer, add tofu and saute until deep golden brown and crisp on the outside, 4 to 6 minutes. Transfer to a plate and return wok to heat.
  • To hot wok, add kale and a couple tablespoons of water. Saute until kale is bright green and tender, but not soggy, and water is cooked off, about 2 minutes. Add cashews and saute to heat through, about 1 minute.
  • Add tofu back into the pan and pour sauce over top. Toss to coat all of the ingredients in sauce and continue cooking until sauce thickens, 1 minute more.

Nutrition

Serving: 1g | Calories: 251kcal | Carbohydrates: 22g | Protein: 15g | Fat: 13g | Saturated Fat: 2g | Trans Fat: 1g | Sodium: 645mg | Potassium: 682mg | Fiber: 1g | Sugar: 4g | Vitamin A: 6727IU | Vitamin C: 83mg | Calcium: 148mg | Iron: 4mg