35 minutes
This delightful dish combines the spicy kick of chile crisp with the earthy, crispy texture of blistered kale. Perfect for a quick and satisfying meal.
Extra-Firm Tofu, pressed and cubed
0 oz
Chile-crisp Condiment
tablespoons
tablespoons
tablespoons
teaspoons
Toasted Sesame Oil, divided
teaspoons
Honey Or Agave Syrup
teaspoons
Garlic Clove, 1 grated, 2 sliced
each
Scallions, chopped
tablespoons
Fresh Cilantro, chopped
tablespoons
to taste
Kale, stems removed
0 lb
tablespoons
Lime Wedges, for serving
each
1. Prepare and Season Tofu
Preheat your oven to 450ºF. Press the tofu with paper towels to remove excess moisture, then cut it into cubes and sprinkle lightly with kosher salt.
2. Make Chile Crisp Mixture
Whisk together the chile crisp, soy sauce, balsamic vinegar, rice vinegar, 2 teaspoons of the sesame oil, honey or agave syrup, grated garlic, chopped scallions, and cilantro in a small bowl.
3. Coat Tofu and Bake
Brush the tofu cubes generously with the chile crisp mixture, ensuring they are well-coated. Place the tofu on a sheet pan and bake in the preheated oven for 10 minutes.
4. Prepare and Bake Kale
Toss the kale with 1 teaspoon of sesame oil, neutral oil, sliced garlic, and a pinch of kosher salt. After 10 minutes of baking tofu, add the kale to the sheet pan. Bake everything together for another 10 minutes, tossing the kale halfway through.
5. Serve
Serve the chile crisp tofu and blistered kale immediately, with lemon or lime wedges on the side for a burst of freshness. Add extra chile crisp if desired for additional heat.
Ensure you press the tofu to remove excess moisture for a crisp exterior.
Heat the oil properly before adding tofu to avoid sogginess and achieve a shimmering surface.
Use a rich, complex chile crisp with balanced heat and umami.
Blister kale quickly on high heat without overcrowding the pan.
Dust the tofu cubes with cornstarch before frying for a beautifully crisp exterior.
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