Tamari Marinated Tofu, Stir-fried Kale, Noodles & Sesame
Ingredients
tofu
- 200 g firm tofu pressed to remove excess liquid, cut into cubes
- 4-5 tbsp tamari
- 1 tbsp sesame oil for frying tofu
kale stir fry
- 1 brown onion skin removed and diced
- 2 cloves garlic minced
- 5 leaves kale remove stems, rinsed
extras
- 1 carrot peeled, julienne shaved
- 1 tbsp sesame oil for frying onion, garlic and kale
- 1 tbsp sesame seeds
- 1 portion noodles use whatever noodles you prefer
- 1/2 vegetable stock cube
Instructions
tofu marinating
- Add the tofu cubes and tamari to a container with a lid, give it a good shake to ensure the tofu is covered, then leave to marinate for at least one hour or overnight in the fridge if you are really organised!
noodles
- Cook the noodles as per packet instruction and add the stock to the water for flavour. While the noodles are cooking, prepare the rest of the ingredients.
tofu cooking
- add 1 tbsp of the sesame oil to a frying pan and heat until it starts to sizzle (1 minute). Add the tofu cubes (retain any tamari liquid left in the container to use as a dressing later on). Once each side of the tofu cubes has started to cook, quickly flip them around using a fork to ensure they are cooked and crispy on each side. This should only take about 5 minutes in total so keep flipping the cubes until all sides have had a turn to cook.
- Set the tofu to one side.
kale stir fry
- In the same frying pan, add the other 1 tbsp sesame oil, add the onion and garlic and cook for a few minutes on a medium heat until they start to soften and brown, add the kale for just the last 1 minute of cooking and a splash of water to help 'steam' the kale plus prevent any sticking to the pan.
serving
- Add the drained noodles, kale stir fry, tofu and carrot in a bowl and sprinkle with sesame seeds plus any leftover tamari from the marinating. Enjoy!
Notes
Marinating is not essential, you could easily just fry the tofu cubes into sesame oil until going crispy on the outside, then add the tamari as a dressing but marinating will give the tofu time to really soak up the tamari flavour and give it that lovely dark, golden colour!
For the carrot, if you do not have a julienne peeler which creates the thin strips, just use a standard peeler to shave thin strips for a similar effect.
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