14 Ingredients
  • 1 bunch kale (about 10 ounces), stemmed, washed, roughly torn, and blanched for 1 minute
  • 1 14-ounce package firm tofu, sliced into about 1/4 inch thick rectangles
  • 1 tablespoon soy sauce
  • 1 tablespoon Shao Hsing rice wine or dry sherry
  • 1/4 cup chicken or vegetable stock
  • 1 teaspoon cornstarch
  • 1/4 teaspoon each salt and pepper
  • 1/4 teaspoon sugar
  • 1 tablespoon peanut oil or canola oil
  • 1 tablespoon minced garlic
  • 1 tablespoon minced ginger
  • 1 serrano pepper, seeded and minced
  • 1 red bell pepper, cut in 2-inch julienne
  • 2 teaspoons dark sesame oil
Nutrition
258
13% daily value
4 servings
                                       
                                            high-​fiber, low-​carb, low-​sugar, dairy-​free
     

Fat

23% 15

Saturated

11% 2

Trans

- 0

Monounsaturated

- 4

Polyunsaturated

- 7

Carbs

5% 15

Carbs (net)

- 10

Fiber

23% 6

Sugars

- 3

Sugars, added

- 0

Protein

40% 20

Cholesterol

0% 0

Sodium

18% 429

Calcium

79% 793

Magnesium

24% 100

Potassium

15% 702

Iron

22% 4

Zinc

19% 2

Phosphorus

40% 277

Vitamin A

45% 402

Vitamin C

139% 125

Thiamin (B1)

22% 0

Riboflavin (B2)

19% 0

Niacin (B3)

11% 2

Vitamin B6

32% 0

Folate equivalent (total)

36% 144

Folate (food)

- 144

Folic acid

- 0

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

14% 2

Vitamin K

418% 502
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