Friday, June 29, 2012

Tofu Sesame Kale Pear Stirfy

Where has the time gone? Really hard to believe that the last time I posted on here was April 9, 2012.  Since April I have been sick with a Sinus Infection, Bronchitis, a few other infections,  a problem with my right hip, my arthritic knees flaring up, a Broken Big Toe on my right foot along with a few more falls due to my balance disorder and attended my Cousin's Daughter's wedding. Despite not posting on here I have continued photographing my recipes and storing them on my PC. This will take me a little while to get posted the 30 recipes I have on my PC.

Here in the Fox Valley of Illinois we have had an unprecedented Historic string of Hot Weather & High Humidity even before summer officially started on June 21, 2012. Hard to believe that Fall is just around the corner, I find this a bit welcome due to our excessive temps making it super difficult for me go outside as I am unable to breathe and need to rely on using my rescue Asthma Inhaler. Now it is already the end of June and I feel like I have barely scratched the surface of what I have wanted to accomplish during this summer
I made this recipe in early March when it was still cold and snow-less here in the Fox Valley Area of IL.

1 Twelve Inch Skillet or you can use a WOK
1 TBSP Sesame Seeds Toasted In Dry Pan
1 TBSP Sesame Oil
1 Package Extra Firm or Firm Cubed or Whole Tofu
1 Bunch Kale Cleaned and Chopped Up into Bite Sized Pieces 
Some stores sell Kale already cleaned & chopped by the pound in the produce department by the lettuce
1 TBSP Minced Garlic
1 Diced Onion
1 Pear Peeled & Cubed
1 TBSP Franks Red Hot Sweet Chili Sauce
1 TBSP of Kikoman

Teriyaki Takumi Collection - Garlic & Green Onion

Empty Sesame Seeds into Dry Pan and Heat/Toast for 1-2 Minutes
Add in Oil
Add Onion, Garlic, Kale, Tofu, Pear  and Stir
Add in Sauces at end & cook for 2-3 Minutes

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