15 Min Prep
30 Min Cook
2 Servings
by: Yolele
Ingredients
- PEANUT SAUCE
- ½ cup creamy peanut butter
- 2 teaspoons lime juice
- ¼ cup warm water
- ¼ teaspoon chili powder
- FONIO
- ½ cup Yolélé Greens! Fonio Pilaf, cooked according to package directions
- BOWL INGREDIENTS
- 14 oz extra firm tofu, cut into cubes
- 3 ½ tablespoons cornstarch
- 1 teaspoon kosher salt
- ¼ teaspoon chili powder
- neutral flavored oil
- 1 cup diced sweet potatoes (fresh or frozen) (½ inch dice)
- 1 pound kale, stems removed and leaves roughly chopped
- 1 large ripe plantain, peeled and sliced (should be dark yellow and brown in color)
- Green onion for garnish
Preparation
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Step 1
In a bowl, whisk together the peanut butter, lime juice, and chili powder. Incorporate the warm water into the peanut butter mixture and continue to stir until you reach your desired consistency.
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Step 2
In another bowl, coat the tofu cubes with cornstarch, salt, and chili powder, and set aside.In a frying pan, heat up about 1 tablespoon of oil over medium-high heat for 30 seconds. Add sweet potato and fry until the pieces soften and crisp up around the edges, around 3-5 minutes.
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Step 3
Carefully remove sweet potatoes and set on a paper towel lined plate. Turn the heat down to medium and add more oil if necessary. Add the chopped kale and a pinch of salt, and saute until the greens begin to soften and get slightly crispy around the edges, about 5 minutes. Remove the kale and set aside.
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Step 4
Add enough oil to cover the bottom of the frying pan totally and increase the heat to medium high for about 15 seconds. Carefully add slices of plantain and let cook until golden brown, about 2 minutes, flip and repeat on the other side. Remove the fried plantain and set on a paper towel lined plate.
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Step 5
In the same pan, add in coated tofu squares, working in batches so that each piece can fry individually until golden brown, about 10 minutes total. When all tofu is fried, turn off the heat and remove pieces of tofu. Place on a paper towel lined plate.
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Step 6
Assemble your bowl and garnish with the peanut sauce and green onion. Enjoy!
In this Recipe...
Greens Fonio Pilaf
Vibrant dark leafy greens are a regular feature in West African dishes. This fonio pilaf pairs nutrient-rich moringa with a bright and herbaceous blend of leeks, scallions, and parsley. Serve with big salads, seafood, or mixed into a veggie burger.
Fonio
Fonio is a regeneratively grown, community-building, really small ancient grain that’s been celebrated in West Africa for over 5,000 years. A versatile, nutrient-dense, anything-but-boring alternative to rice, quinoa or couscous, fonio brings the spirit of West Africa to your kitchen in just five minutes. It’s a simple, everyday sidekick to grilled meats, fish, and veggies, soaking up sauces and juices beautifully.
