I dread those mornings—often Mondays—when I can tell right away it will take more coffee than usual and a few pep talks to convince myself the day won’t simply mirror the gray, chilly, rainy weather outside.
I take a deep breath, hunt for waterproof shoes and call up the kids to get in the car for school. I glance at my sandals with a wry smile and think, “Goodbye, sandals—maybe next week the sun will come out.”
Days like yesterday drain me. With my husband out of town and two cups of coffee failing to lift my mood, I found myself craving comfort: the kind you get from a fire, soft jazz, a fuzzy blanket and a warm, nourishing meal.
I considered making corn chowder for the kids, but after a chat with a friend about mabo tofu the day before, my appetite settled on a healthier comfort-food option: a savory, satisfying mabo tofu with kale.
Mabo tofu is a popular Japanese take on the Chinese classic Mapo Doufu. Variations of this dish are found across Asia—from Korea to Taiwan—and range from versions that use spicy black bean sauce to simpler takes that rely on garlic, ginger and soy sauce.
This recipe is my quick, easy adaptation. A touch of oyster sauce and miso gives the broth a rich umami depth that complements the ginger. Kale adds a hearty, leafy contrast to the savory sausage and tender tofu, creating a balanced, complete meal when spooned over steaming short-grain brown rice. White rice works fine, but I prefer the nuttier flavor of brown rice with this one-pot dish.
When weather or mood calls for comfort, this mabu tofu delivers: warm, savory, and satisfying, a small redemption for a dreary day.
| Kale Mabu Tofu |
- 1 tablespoon vegetable oil
- 1-inch piece ginger, peeled and minced
- 3 cloves garlic, minced
- 1/2 pound ground pork sausage
- 1/2 pound medium-firm tofu, cut into 3/4-inch cubes
- 2 tablespoons oyster-flavor sauce
- 1 tablespoon miso
- 1 tablespoon soy sauce
- 2 teaspoons Asian garlic chili sauce
- 1 cup chicken broth
- 4 cups baby kale leaves
- 2 tablespoons chopped scallions
- Heat the vegetable oil in a large skillet or wok over medium-low heat.
- Add the ginger and garlic and sauté for about 30 seconds, until aromatic and softened.
- Add the pork and break it up with a wooden spoon, cooking until browned.
- Increase heat to medium-high and add the tofu gently to the pan.
- In a small bowl, whisk together the oyster sauce, miso, soy sauce and garlic chili sauce until smooth.
- Pour the sauce into the skillet, stirring to coat the pork and tofu. Cook for about 2 minutes to allow the flavors to meld.
- Stir in the chicken broth.
- When the broth reaches a gentle simmer, add the kale leaves.
- Stir the kale into the mixture until it is just wilted.
- Spoon the mabu tofu and some of the broth over bowls of hot brown rice.
- Add extra garlic chili sauce if you prefer more heat.
- Garnish with chopped scallions and serve immediately.