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Ginger-peanut kale with tofu and quinoa recipe

The combination of kale, tofu and ginger-accented peanut sauce is unexpectedly tasty.

Serves: 6

Ingredients

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  • Ginger-peanut sauce
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    What to do

  • 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.

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