The combination of kale, tofu and ginger-accented peanut sauce is unexpectedly tasty.
2 bunches kale (500 g), stalks removed
300 g firm tofu, cut into 5 mm slices
sea salt and black pepper
2 tablespoons extra-virgin olive oil
1 red onion, thinly sliced
300 g quinoa, rinsed
2 teaspoons vegetable stock powder
1 cup peanuts, roasted and roughly chopped
4 heaped tablespoons peanut butter
1 cup water
2 tablespoons tahini
2 teaspoons sesame oil
1 tablespoon finely chopped fresh ginger
2 garlic cloves, finely chopped
3 teaspoons tamari
2 tablespoons rice wine vinegar 1 tablespoon honey
Sea salt and black pepper
1. For the ginger-peanut sauce, melt all the ingredients in a saucepan over low heat. Stir until you have a smooth, creamy sauce. Add more water if it's too thick. You want the consistency of thickened cream.
3. Season the tofu well with salt and pepper. Heat 1 tablespoon of the oil in a frying pan and fry each slice of tofu until lightly golden on both sides. Allow to cool slightly, then slice the tofu into strips.
4. Add the remaining oil to the pan and fry the red onion for 10-12 minutes until caramelised and sweet.
5. In a large pot, add the rinsed quinoa, a pinch of salt, the vegetable stock and enough water to cover the quinoa by 2 cm. Bring to the boil. Turn the heat down to medium-low and simmer until the quinoa is translucent. When cooked, drain the quinoa through a fine sieve or colander.
6. Combine the peanut kale mixture with the quinoa, tofu and caramelised onion. Transfer to a large serving plate and top with the chopped peanuts.
This recipe appears in Hetty’s new cookbook, Community, available now from Pan MacMillan.