Kale and tofu stir fry. Fill Your Cart With Color today! When tofu is cool enough to handle, cut into cubes. Heat up enough vegetable oil to coat the bottom of a frying pan and place tofu cubes in the hot oil.
At the same time, cook the stir fry in the other frying pan. It's packed with protein and fiber, and is the perfect vegan lunch or dinner. Gluten-free, oil-free, keto, dairy-free & low-carb, too! You can have Kale and tofu stir fry using 5 ingredients and 3 steps. Here is how you achieve that.
Ingredients of Kale and tofu stir fry
- It's 200 g of tofu.
- Prepare handful of Kale.
- It's 2 tbsp of braising sauce.
- It's 1 portion of Rice noodles.
- Prepare 1 tsp of sesame oil.
Tofu is a great, vegan protein source that has the ability to take on the flavor of whatever you are cooking it with! Heat a large saute pan over medium-high heat. Once hot add all but ¼ cup of the sauce, the salad mix of kale, green cabbage, broccoli, Brussels sprouts, and chicory, plus the cranberries and pumpkin seeds. Whisk the starch into the leftover ¼ cup sauce and pour into the pan once the veggies are soft.
Kale and tofu stir fry step by step
- Cube tofu and marinate briefly in braising sauce. Add to fairly hot pan. Once warm add chopped kale leaves.
- Add the rice noodles to the wok/pan and coat with the sauce.
- Serve with extra vegetables if liked.
This will cause the sauce to thicken. Season with dried minced onion, garlic powder and pepper. If your pan isn't big enough you can do it in two rounds, careful not to overcrowd the pan. It should be crispy and dry looking on the outside. Add the chilli and spring onion, cook for a minute, then add the broccoli, pepper and kale.