His latest recipe intrigued me because of its flexibility. You can tailor it to your family's tastes by varying the ingredients and amounts of seasonings. And it only uses one pan, a very important consideration for cooks like me with no dishwasher. I was able to prepare it and cook it in the time that it took to cook the rice. Don't you just love it when everything finishes cooking at once? I loved it made with ground turkey and kale. I'll definitely be trying his suggested variations also.
Verdict: Yum! This one's a keeper.
1 12 to 16 oz container tofu, drained (reserve liquid)
1 lb ground turkey (may substitute beef, lamb, chicken or pork or omit if vegetarian)
1 tablespoon cooking oil
1 medium onion - diced
1 teaspoon miso paste (omit if you can't get it or don't like it)
Handful of kale (or greens of your choice such as mustard, spinach, green onions, etc.) rough chopped
Garlic (fresh or powdered), soy, ground black pepper, ginger to taste (as strong as you want)
1/8 cup white wine (optional)
1. Slice tofu into 1 inch thick slices. Pan fry in cooking oil until brown on both sides. Remove from pan.
2. In same pan that you cooked tofu, cook diced oniion for 3 minutes.
3. Add ground turkey to onions, stir, and cook until brown over medium heat.
4. Mix in bowl miso, garlic, soy, black pepper, ginger, wine and reserved tofu liquid (optional). Pour over turkey and onions.
5. Add kale.
6. Add browned tofu slices.
7. continue cooking for 5 - 7 minutes.
8. Serve over rice (may substitute mashed potatoes or pasta).
Recycle: cooking oil bottle, wine bottle
Cmpost: onion skin, kale stems, garlic skins