1 tablespoon vegetable oil
1 – inch piece ginger, peeled and minced
3 cloves garlic, minced
1/2 pound ground pork sausage (used ground turkey)
1/2 pound medium firm tofu, cut in 3/4-inches cubes
2 tablespoons oyster flavor sauce
1 tablespoon miso (used tahini)
1 tablespoon soy sauce
2 teaspoons Asian garlic chili sauce (used chili sauce in oil)
1 cup chicken broth
4 cups baby kale leaves
2 tablespoons chopped scallions
Add the vegetable oil to a large skillet or wok and heat on medium-low heat. Add the ginger and garlic and sauté for about half a minute, just enough to soften the garlic and for it to be aromatic.Add the pork, breaking it down with a wooden spoon, and cook until brown.
Increase the heat to medium-high and add the tofu.
In a small bowl, mix the oyster sauce, miso, soy sauce, and garlic chili sauce until completely mixed.
Add the sauce to the skillet. Stir the pork and tofu in the sauce and cook for 2 minutes, just enough time for the sauce to coat the sausage and absorb into the meat.Stir in the chicken broth. When the broth begins to bubble in a light simmer, add the kale leaves. Stir the kale in the mabu tofu until it is barely wilted.
Transfer the mabu tofu and some broth over 2 or 3 brown rice bowls.Top off with additional garlic chili sauce for more heat. Garnish with scallions.
*I found this recipe in my list of blogroll from Savory Sweet Life. I got excited when I saw kale and tofu but I didn’t have miso paste. I goggled what is the substitute but apparently there is no substitute to it. Miso paste has it’s own distinct taste. The closest I can find was tahini. It tasted awesome and I bet if I had a miso paste, it will be perfect. I also substituted ground pork sausage to ground turkey. enJOY!!!
Source: Savory Sweet Life