TOFU WITH KALE AND RICE NOODLES ENJOY DAN:

             TOFU WITH KALE AND RICE NOODLES by CHEF DAN:

Serves 4

INGREDIENTS:

1 (8 Oz) package rice noodles

1 (14 Oz) firm tofu, drained

1/3-cup rice wine vinegar

1 bunch kale stems and center ribs removed

1 tablespoon garlic ginger paste, (recipe to follow)

2 scallions, bias-sliced into 1/2-inch lengths

1/2-cup light soy sauce

1/2-teaspoon smoked paprika

2 tablespoon brown sugar

1/4-cup peanut butter

Dry roasted peanuts

DIRECTIONS:

1.   Bring 3 cup of water to a boil remove from heat and add noodles.

2.   Let sit 20 minutes, and then drain, set aside.

3.   Slice tofu into eight 1/2-inch pieces.

4.   Drain on paper towels in a colander with a heavy weight on top, for 30 minutes.

5.   Stir together vinegar, garlic ginger paste, and scallions in a bowl.

6.   Toss 3 tablespoons of mixture with kale in another bowl.

7.   Stir in soy sauce, paprika, sugar, peanut butter and remaining vinegar mixture.

8.   Arrange tofu in a single layer in a baking dish.

9.   Pour soy sauce mixture over top, turning to coat.

10.                Divide noodles, tofu, and kale among 4 serving bowl.

11.                Drizzle with soy sauce mixture.

12.                Top with peanuts and scallions.

GARLIC GINGER PASTE:

1/2-cup whole garlic cloves, peeled

1/2-cup fresh ginger, peeled and cut into 1/2-inch slice

3 tablespoons olive oil

DIRECTIONS:

1.   Throw the garlic, ginger and oil into a blender and blend until it foams into a semi-paste.

2.   Save what you don’t use in a glass jar.

3.   It will last in the fridge for 1 month.

4.   Use in marinated, pasta sauce, stir-fry, and crock-pot recipes.

ENJOY DAN:                                                       BON-APPETITE!!