Delicious Kale Stir Fry with Crispy Curried Tofu

Delicious Kale Stir Fry with Crispy Curried Tofu

Sauteed nutritious water spinach with crispy curry tofu, perfect for a quick dinner!

A quick dinner is something that more people need, and stir-fry is the perfect solution. This one is full of water spinach, cabbage and carrots, making it rich in antioxidants and nutrients. Kale is one of my favorite winter leaves to put in my food, and stir-fry is the perfect way to enjoy it.

This tofu is marinated in a very simple sauce, which packs a real stick when cooked so the tofu tip is only slightly crispy!

Delicious Kale Stir Fry with Crispy Curried Tofu

Ingredient

Crispy Curry Tofu

1/4 Red Cabbage
1 block (200g) Tofu Company
1.5 teaspoon Curry Powder
1 tablespoon Soy Sauce

Stir Fry

1 inch Fresh Ginger
2 servings of Wholewheat Noodles
3-4 Large Kale Leaves
1 Carrot
1 clove of garlic
2 tablespoons Soy Sauce

Instructions

Cut the tofu into 1 inch cubes. Mix curry powder and 1 tablespoon soy sauce to make a paste. Add the tofu cubes and stir gently so that everything is coated with sauce. Set aside when you prepare other ingredients.
Boil the noodles according to the package. While they are cooking, continue with the remaining stir-fry.
Slice carrots very finely (or spiral if any), and chopped ginger and garlic. Slice the cabbage and cabbage into thin slices.
Prepare 2 pans with a little oil and heat.
To the first frying pan, add tofu, and cook until golden brown on all sides, turning over often. At the same time, cook stir-fry in another pan.
Add garlic and ginger, cook for 1 minute before adding cabbage and cabbage. Cook for 2-3 minutes, stirring constantly, until cabbage and cabbage begin to wilt. Add carrots and soy sauce and cook for 2 minutes.
Serve vegetables over cooked noodles and add tofu. Eat immediately