Kale and Tofu Stir Fry with Garlic Scapes

Making stir fries is a great way to enjoy lots of veggies.  Lessons from this one:  the very tips of garlic scapes are a little bit too chewy.  It still ended up being an enjoyable and satisfying meal.

Ingredients

1 cup brown jasmine rice

1 tsp salt

1 brick extra firm tofu

1/4 cup soy sauce

2 tbsp spicy sesame oil

1 large yellow onion, chopped

1 orange bell pepper, chopped

2 cups garlic scapes, chopped into 1" pieces

1 bunch purple kale, stems removed and coarsely chopped

1 cup snap peas, tops removed

2" piece fresh ginger, peeled and finely chopped

1 tsp crushed red pepper flakes

1/3 cup Thai green curry Sauce (this was a pretty liquid sauce from Trader Joes)

Method

1.  Boil 2 cups water with 1 tsp salt in a small covered saucepan.  Rinse dry rice and add to boiling water.  Cover pot and simmer for 40 minutes at low temperature.

2.  Drain water from tofu, cut into small flat pieces, place into a small bowl, and mix gently with the soy sauce.

3.  Heat 1 tbsp sesame oil in a large non-stick frying pan and add tofu.  Try to spread out tofu in pan so it covers bottom of pan.  When pieces get crispy, flip them.  

4.  Heat 1 tbsp sesame oil in a large wok and add onion.  Mix as needed with a wooden spoon.

5.  After onion becomes translucent, add bell pepper, then kale, then garlic scapes, then snap peas.

6.  Add veggies cook down, add ginger and red pepper flakes.  Mix well.  Add tofu when it is crispy.

7.  After veggies are cooked (about 15-20 min), add green curry sauce and 2 tbsp water.  Mix well.

8.  Serve veggies over the rice.  Sriracha sauce tastes great with this stir fry.