Chef's Knife - Essential for cutting vegetables and tofu into desired sizes.
Cutting Board - Provides a stable surface for chopping ingredients safely.
Skillet (Non-stick) - Ideal for sautéing sweet potatoes and kale, as well as frying the tofu until crispy.
Mandoline Slicer - Useful for thinly slicing sweet potatoes into consistent strips or shreds.
Spice Grinder - Perfect for grinding mustard seeds and spices if you're preparing your own mustard crust.
Mixing Bowls (Set of 3) - To hold various ingredients while mixing the marinade, dry rubs or salad components separately.
Measuring Cups & Spoons - Necessary for accurately measuring out your spices and other ingredients.
Food Processor (optional) - Can be used to blend kale into a puree, which can then be incorporated into the dish as needed.
Candy Thermometer - If you're making caramelized sweet potato, this tool will help ensure it reaches the perfect temperature without burning.
Digital Scale (optional) - For precise measurements of ingredients, which can enhance consistency and flavor in your recipe.
Silicone Baking Mat - Useful for any step that requires baking or cooking on a flat surface; however, this might not be directly needed for the listed recipe but could still find its use elsewhere in meal preparation.
1 14-ounce package firm tofu
1/2 cup whole grain Dijon mustard
4 tablespoons vegetable oil, divided
1/2 medium onion, sliced
1 tablespoon minced peeled fresh ginger
1 bunch kale, stem cut from each leaf, leaves thinly sliced crosswise (about 8 cups)
1 small red-skinned sweet potato (yam; about 8 ounces), peeled, halved lengthwise, thinly sliced crosswise
2 tablespoons fresh lime juice
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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