Technically I was supposed to crumble the tofu into bite sized pieces to make it seem like scrambled eggs, but I like it better when it's cubed and a little crispy on the edges.
This was a really fast, simple, and healthy dinner - I baked the sweet potato the night before, so all I had to do was let the tofu cook for a little while in sesame oil, add the seasonings (garlic/ginger/red pepper flakes/soy sauce), let the kale cook down, and stir in the sweet potato to heat through. That's black sesame seed on top. There's no specific reason to use black sesame seed; it was just the first kind I found in my cabinet.
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