Almond Ginger Tofu Stir-Fry

I love ginger. Like I really LOVE ginger. There’s just one problem…my husband does not like it even the slightest bit. So whenever he’s out of town for work, I’m always sure to cook my favorites that he’s not so fond of …ginger bombed meals, fermented foods, beets, garbanzo beans…and the list goes on (although he does love most of the plant-based foods I love!). I eat these foods when he’s around too but it’s so much easier to just make one meal and not have to worry about adding ginger to just my serving. Ya know?

So to all my ginger lovers….this one is for you. If you’re on the ginger fence, you can definitely decrease this amount used to make it to your preferences. Cause lemme tell you, this stir-fry has the ginger crazy pants on. 🙂

This meal is packed with ginger gems in every bite plus plant-powered protein and cruciferous kale. What’s better than that you ask?

I don’t know if it’s *better* but the thick and creamy almond butter sauce is definitely the grand finale on the taste bud explosion. The perky ginger pairs so well with the warm buttery almond butter. For that reason, I think it’s important to keep the veggies simple for this one – to really let the ginger pop. I only used Tuscan kale – which I highly recommend so the sauce can cuddle up into every crevice of the kale. Plus, Tuscan kale is great that it doesn’t have so much roughage as traditional kale.

Ok, okayyy…I know you are dying to make this ….oh, and did I mention that there are only seven ingredients?! Such a delightful breeze.

1 bunch/bag of Tuscan Kale (also called dinosaur kale)

1 block of Firm or Super Firm Tofu, excess liquid pressed – chopped into 1/2″ squares

4 tablespoons low sodium soy sauce

4 heaping tablespoons almond butter

3 tablespoons rice vinegar

3 cloves of garlic, minced

2 heaping tablespoons finely minced ginger (about a 1″ piece)

additional water as needed to thin out

Saute the cubed tofu in a dab of vegetable or olive oil in large wok pan or skillet on medium heat. To get the tofu crispy, don’t touch it for at least 4 minutes. Then rotate and be patient again.
Once the tofu has browned to your liking, add in the minced ginger and stir for a minute until fragrent. Stir in chopped kale. Once it cooks down a bit (1-2 minutes), add the remaining ingredients. You will need to add water to help thin out the almond butter sauce – thin out to your liking and start with 4 tablespoons.
Enjoy over rice, quinoa, rice noodles, or as a wrap stuffing! Serve with hot sauce if desired.

If you’re a visual person, this is for you: