Tofu & winter greens stir-fry
By Jennifer Joyce
Cooking time
Ready in 30 minutesSkill level
EasyServings
Serves 2Why not try a meat-free midweek meal with this handy little one-pan supper?
Nutrition and extra info
Additional info
- Vegetarian
- Vegan
Nutrition info
Nutrition per serving
- kcalories
- 386
- protein
- 19.8g
- carbs
- 47.2g
- fat
- 14.3g
- saturates
- 1.8g
- fibre
- 4.1g
- sugar
- -
- salt
- 5.72g
Ingredients
- 100g rice noodles
- 1 x 340g pack tofu
- 200g kale or winter greens, chopped
- 4 tbsp ketjap (Kecap) manis (sweet Indonesian soy sauce, available from supermarkets)
- 1-2 tbsp chilli paste or sauce, depending on how spicy you want it
- sesame oil
- 3cm piece root ginger, shredded
- 2 garlic cloves, sliced
- 1 lime, halved, to serve
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Method
- Put the noodles and kale in a large bowl with boiling water and leave to sit for 5 minutes until soft. Drain and rinse in cold water. Drain the tofu on paper towels and weight down with a plate for 10 minutes to remove any excess moisture. Cut into 4cm pieces. Mix the ketchup manis and the chilli paste together.
- Heat a large non-stick wok or pan over high heat. Add 1/2 tbsp sesame oil and when smoking, add the tofu in batches, browning on all sides. Remove and set aside. Heat 1/2 tbsp more of oil, then stir-fry the ginger and garlic until golden. Add the greens and noodles and toss well. Add the tofu and the sauce and mix well until heated through. Serve with halves of lime to squeeze over.
Recipe from olive magazine, November 2009
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