Kale with Smoked Tofu

Ingredients

• 250 g kale
• Salt
• 2 Garlic cloves
• 400 g smoked tofu
• 600 g Hokkaido pumpkin flesh
• 2 tsp cornstarch
• 2 tbsp sesame oil
• 2 tbsp Soy sauce
• 1 pinch cayenne pepper
• 1 tbsp lime juice

Instructions

1. 1.

   Clean and wash the kale, trim the tough stems, and blanch in boiling salted water for 2 minutes. Drain, shock in cold water, and let drain. Peel and finely dice the garlic. Cut the tofu into ~2 cm cubes and coat with cornstarch.

2. 2.

   Cut the pumpkin flesh into pieces and simmer in boiling salted water for 8–10 minutes until tender.

3. 3.

   Meanwhile, heat half the sesame oil in a deep pan or wok over medium heat. Sauté the kale for about 3 minutes; remove and set aside. In the same hot pan or remaining sesame oil, fry the tofu cubes for 3–4 minutes on all sides until golden brown. Add soy sauce and garlic, and cook for another 2 minutes.

4. 4.

   Drain the pumpkin, puree it, and season with salt, cayenne pepper, and lime juice. Spread the puree onto a plate, then arrange the kale and tofu on top.