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Cooking with Aurora: Tofu and Kale Stir-Fry

 

Aurora Nessly

Aurora Nessly

Aurora Nessly is an ICE (Institute of Culinary Education) graduate from NYU and works as a private chef and food writer. She is also a freelance writer for the Cook and Go Culinary Studio based in New York City.

“I have always had a love for cooking, even at a young age. Growing up, I have had the opportunity to build a cross-country palate through living both in the Pacific Northwest and in Eastern Pennsylvania. From the Pacific Northwest while living in Seattle, I have grown to love Dungeness crab and bare bone cooked salmon with just a little lemon, salt, and pepper. From Eastern Pennsylvania, I have learned to love the severe changes in season, while my food tastes have changed right along with them. In the heat of Summers, I would survive by the cool Italian ices and sweet corn. And in the Winter, every kind of meat and potato you could imagine would cross my plate.

These delicious experiences growing up have given me opportunities to try new dishes and explore my passions. This has led me to take my cooking to the next level by getting an education as a chef at the Institute of Culinary Education. Waking up every day, dressing for service, and pounding out recipes have given me all the preparation I needed to cook all of the dishes that I love. I hope you all enjoy this healthy and delicious meal that I have cooked up for you!”

Aurora’s team contacted me with an offer for content partnership. Here is a recipe from her – Quick Kale and Tofu Stir-Fry.

This is a great dish inspired for vegetarians, vegans and health-conscious eaters. If you’re looking for a healthy meal that is very quick and easy to pull together, this is a great recipe for you to try. The kale not only packs this meal with delicious nutrients, the tofu adds tons of protein. It takes only ten minutes to make, and is perfect for a light, filling lunch, or even for a dinner that you can throw together in a snap!

Ingredients

2 tablespoons sesame oil, divided
1 package (12 ounces) extra firm tofu, drained, medium diced
1 bunch kale (6 cups packed), chopped into bite-sized pieces, stems removed
salt, freshly ground pepper
1 tablespoon low-sodium teriyaki sauce
1/2 teaspoon ground mustard
2 tablespoons sambal
1 tablespoon sesame seed

Method

  • In a large wok, or frying pan, add 1 tablespoon of sesame oil and bring to medium high heat.
  • Add tofu to form an even layer and cook for 1-2 minutes.
  • Add the kale and continue cooking for 6 minutes, turning from time to time.
  • Drain excess juice from tofu and kale and add remaining sesame oil, teriyaki sauce, ground mustard, and sambal.
  • Cook an additional 2-3 minutes then top with sesame seeds. Enjoy!

Option: For a fuller meal, serve on top of a mound of brown rice and make sure to spoon in some of the cooking juice on top. Delicious!

Green Ginger Asian Fusion, Decatur

This weekend, P and I landed up at Green Ginger for a late lunch. It was well past the lunch hour and the restaurant was nearly deserted. Asian restaurants typically have a good assortment of vegetarian-friendly options, as P says. Green Ginger is no different.

I skimmed through the menu, and ordered a Thai iced tea. Totally untypical for me, I know! But it was a warm day, and I thought I’d treat myself. Sigh, it turned out to be too sweet. And it filled me up before lunch arrived. Silly things I do, in full knowledge and understanding… Lesson learned. As for the overly sweet tea, I waited patiently until the ice melted, so it wasn’t as sweet and tasted a lot nicer.

Green Ginger has a ‘Build your own Noodle Bowl’ section that caught my eye. First, you pick a broth. The selections include Mushroom and Ginger, Red Curry and Coconut Milk, Coconut Soup and some others. The Coconut Soup is flavored with lemongrass. Yum, I thought. But it turned out that it contains chicken stock (thankfully, I remembered to ask our server before ordering), so I skipped it and went ahead with the Red Curry and Coconut Milk. Next, you pick a noodle. Options include Flat Rice Noodle, Udon, Ramen, etc. I asked for the Thin Rice Noodle (Thai version of vermicelli). Then you pick the veggies. I went for Roasted Eggplant, Zucchini, Asparagus and Carrots.

Noodle Bowl

The noodle bowl arrived in a burnished round bowl, wide and large, with a handle. The lid was fitted in with the handle snugly. Cute presentation, a huge bowl of noodles!

This is a serving that could easily suffice for two. Or so it seemed to me (maybe the Thai iced tea had something to do with my judgment!). The curry was a little too sweet (seems like it was a day of extra-sweetness!) but it had a nice little spicy kick to it without being too intense. I was looking forward to the roasted eggplant but it was a letdown. Didn’t taste remotely roasted!

P ordered Pad Si Ewe. It came with a nice glaze of soy sauce and brown sugar, broccoli, snap peas, broccoli and red pepper. The noodles felt too chewy, al dente gone too far. Actually, that was the case with my noodle bowl as well… too-tough rice noodles.

I couldn’t finish my bowl and P was too stuffed with his own entree to help me either. Had to let it go… Hate to waste food.

Not sure if I’d stop by at Green Ginger any time soon (we don’t live in Decatur) but for a vegetarian in the area looking for decent lunch options, this one is a good recommendation.

Green Ginger Asian Fusion
265 Ponce De Leon Place
Decatur GA 30030
www.greengingerdecatur.com 

Loving Hut opens in Kennesaw

One of my favorite eating places to go to in Georgia, and not for the food alone but for absolutely everything else (atmosphere, servers, philosophy), is Loving Hut and now they have a branch in Kennesaw! I sincerely wish that the place does well – for their sake and ours too.

We went for lunch a couple of weekends back. Ordered some Jicama-stuffed Spring Rolls (they were gone before I could even take my IPhone out for a picture), Wonton Soup (yum!) and Vegan Fish Bake. Let the pictures do the talking.