My favorite food of 2012, aside from barley of course, has been kale. The kale chip in particular has been making quite a strong showing as weekend snack, thing to munch on while cooking, and item to quench my thirst for salty, crunchy snacks while at the hospital. But we all know about that already… so I bring you something new and slightly more filling: mushroom n’ kale rice bowl! (With tofu.) This is a super healthy meal with plenty of fiber, protein, and nutrients of all shapes and sizes. Its great as a quick dinner and/or leftovers for the next couple days, and a good use for leftover grains.
Mushroom n’ Kale Rice Bowl with Tofu
- 2 C cooked brown rice or other grain
- 2 C Mixed mushrooms
- 1 large shallot, diced
- Large handful kale, torn into pieces
- 2 tbsp brown rice vinegar
- 2 tbsp soy sauce
- Chili flakes
- Nori – According to Aya, Nori can ONLY be from Japan and is otherwise inedible, so you might as well not even make this dish. At least not until your next trip to Japan. But if you’re not as picky, anything you can find in Whole Foods or an Asian food market will suffice! =)
- ~ 8 oz extra firm tofu
- Olive oil
Cut the tofu into thin squares and fry until golden-brown and crunchy on both sides.
In the mean time, sautee the shallot with ginger and garlic until the shallot softens. Add the kale, mushrooms, soy sauce and brown rice vinegar, and sautee until the mushrooms are done, leaving the kale a bit crunchy.
Tear up the nori into strips.
Throw it all in a bowl, and sprinkle chili flakes on top for a little extra something special.