Serves: 4
I like to build meals around greens and this ultra-clean version is one inspired by seeing lots of recipes for “kale chips.” I call it “Crispy Kale” and serve it as a vegetable rather than as chips, though it is good enough to eat as a snack. Just watch the salt, as it takes a tiny amount when prepared this way; plus, miso is quite salty on its own. Isn’t the kale lovely paired with the white fluffy noodles (or rice) and golden sesame-crusted tofu?
1-2 tablespoons light miso (miso is very salty, but it has great body, so choose your proportion accordingly)
4 tablespoons vegetable stock
1 tablespoon soy sauce
1 tablespoon rice vinegar (unsalted/unseasoned)
1 tablespoon brown sugar
squirt of fresh lemon juice
optional: a pinch of Five Spice Powder (if you want a more Chinese flavor)
1-16 ounce box, extra firm tofu, pressed, drained, and sliced crosswise into 4 equal pieces
1 1/2 teaspoons olive oil
1 1/2 teaspoons sesame oil
white sesame seeds
For this recipe and some 170+ more,
I invite you to purchase my first cookbook:
The Blooming Platter:
A Harvest of Seasonal Vegan Recipes
Vegan Heritage Press
Spring 2011
