Ingredients

The following ingredients have 4 Servings
  • 4 Tablespoons Nam Prik Pao
  • 4 Tablespoons Water
  • 1 Tablespoon Cornstarch
  • 1 Tablespoon Soy Sauce ((use Tamari for gluten-free))
  • 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))

Instruction

  • 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.