Steamed Kale with Tofu in Oyster-Mushroom Sauce

Kale leaves are rocking the Green charts and HOW!

Having heard so much about this leaf and finally spotting this in the store, I tried the apple salad variation with raw kale leaves and the tofu variation the next day with steamed kale leaves.

This queen leaf in rich in iron, vitamin C, vitamin K, vitamin A, a good antioxidant, high in fiver, zero fat and a great anti-inflammatory too.

Ingredients:
Kale leaves 250 Grms
Tofu 250 Grms, cut into cubes
Oyster-Mushroom sauce 2 tbsp
Julienne of Ginger 15-20
Sesame oil 3 tsp
White Sesame seeds 2 tsp
White pepper 1 tsp
2 Spring onions finely chopped
2 cloves of garlic
Finley chopped Red chilli

Preparation:

Wash clean the Kale leaves and drain them in hot boiling water for 5 mins. Rinse with cold water to retain the green colour.

In a skillet heat some sesame oil and roast the sesame seeds along with ginger and garlic. Stir fry the onions into this mix and add the tofu cubes. Cook in high flame for 3-5 mins adding the oyster-mushroom sauce.

Coarsely chop the kale leaves and add to the skillet. Stir fry adding the seasoning of white pepper and salt. Cook for 3 mins and we are good to go!

Serve with steamed rice or quinoa.