Tofu Knots with Kale and Bell Pepper

Tofu knots, also known as bean curd knots, is the top layer of pressed tofu that is removed during manufacturing. Like tofu it embraces whatever seasoning you add to it. Where it differs is the texture. Chewy in consistency and similar mouth feel to eating meat. Some vegan restaurants use bean curd sheets to wrap bamboo shoots to make “chicken wings.”

For this recipe we paired the chewy texture of the Tofu Knots with sautéd kale. The rice vinegar and sugar make this recipe a sweet and sour vibe. Sriracha rounds out the taste profile with all its umami deliciousness.

Tofu knots come dried (like pasta), so 30 to 45 minutes before you want to start cooking I recommend soaking them in water. This will rehydrate the knots. Once drained and seasoned they will take on whatever flavors your throw at them.

To start I like to prep the veggies and do all the chopping up front. Keep the kale separate and we are looking for about 4 cups of kale for this recipe.

Once everything is prepped I bring a skillet up to medium heat with some olive oil and add the garlic, onion, and bell pepper. Cook for 5 – 10 minutes, stirring occasionally to prevent anything from sticking to the bottom of the pan.

For the tofu knots marinade we are keeping it simple with chili paste, garlic salt, sriracha and sesame seed oil. I give it a good stir to fully incorporate all the ingredients using a silicone spatula. Then set off to the side for now.

This would be a good time to create the broth. The approach that I take is to use two cups of water with Better than Bouillon. Then I add the remaining ingredients. The cornstarch helps the sauce thicken up slightly and also helps the seasoning stick to the kale and the tofu knots.

Once you add the kale and broth to the dish it is good to give it a good stir to incorporate everything. Then put the lid on the pan to let the steam break down the kale. Let simmer for 10 – 20 minutes or until the kale starts to become tender.

Finally, add the marinated tofu knots and cook for another 5 – 10 minutes. Stirring occasionally to both, mix the tofu knots into the dish, and also to make sure nothing is sticking to the bottom of the pan.

Last, but certainly not least, we have to discuss toppings for this dish. Sesame seeds or hemp seeds are a great addition. I opted for the later for this one since I had some in stock. Roasted cashews also made the cut. The final garnish I used was more sriracha.

Some alternate toppings that also might be delicious are seaweed or some extra soy sauce might be welcomed. And finally, not really a topping recommendation, but this dish might be good with a starch like jasmine rice or quinoa.

If you liked this recipe be sure to check out our other recipes below:

• Coconut Curry Tofu Knots
• Peanut Curry with Tofu and Veggies
• Sticky Orange Tofu Knots with Veggies
• Yellow Curry Tofu Knots with Spinach and Veggies