Crispy Curried Tofu
- 1 block (200g) Firm Tofu
- 1.5 tsp Curry Powder
- 1 tbsp Soy Sauce
- 1/4 Red Cabbage
- 3-4 Large Kale Leaves
- 1 Carrot
- 1 clove garlic
- 1 inch piece Fresh Ginger
- 2 tbsp Soy Sauce
- 2 portions Wholewheat Noodles
Cut the tofu into 1 inch cubes. Mix together the curry powder and 1 tbsp soy sauce to make a paste. Add the tofu cubes and gently toss them so they are all coated with the sauce. Set aside while you prepare the other ingredients.
Boil the noodles according to the packet in a saucepan on the Boiling Plate. While they are cooking, get on with the rest of the stir fry.
Slice the carrot very finely (or spiralize if you have one), and mince the ginger and garlic. Slice the cabbage and kale into thin strips.
Prep the wok with a little oil on the Boiling Plate.
Add the tofu, and cook until golden brown on all sides, turning the pieces frequently. Once cooked, move to a separate bowl.
Once the tofu is removed, add the garlic and ginger, cook for 1 minute before adding the kale and cabbage. Cook for 2-3 minutes, stirring frequently, until the kale and cabbage begin to wilt. Add the carrot and soy sauce and cook for another 2 minutes.
Serve the veggies over the cooked noodles and top with the tofu. Eat immediately.
Recipe is by Lauren Caris Cooks. Original post can be found here http://laurencariscooks.com/kale-stir-fry-crispy-curried-tofu/