Category: Dinner, Healthy Recipes, Life Style Recipes, Light Dinners, Lunch, Meal Times, Pasta Recipe, Summer Recipes, Vegan Recipes, Vegetable Recipes, Vegetarian
Cuisine: African, Chinese, European, Italian/USA, Mediterranean, South African
Cooking Method: Stove Top
Yields:
2 Servings
Difficulty: Easy
Prep Time: 10 Mins
Cook Time:
15 Mins
Total Time:
25 Mins
A unique way of combining Curried Tofu and Kale as a meal.
Ingredients
Adjust Servings
-
INGREDIENTS CHRISPY CURRIED TOFU:
- INGREDIENTS FOR STIR-FRY:
Instructions
-
METHOD:
- 1.Cut the Tofu into 2.5cm 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.
- 2.Boil the Noodles according to the packet. While they are cooking get on with the rest of the stir fry.
- 3. Slice the Carrot finely and mince the Ginger and Garlic. Slice the Cabbage and Kale into thin strips.
- 4. Prep 2 frying pans with a little oil and heat on high.
- 5. To the first frying pan add the tofu and cook until golden brown on all sides turning the pieces frequently. At the same time cook the stir fry in the other frying pan.
- 6. Add the Garlic and Ginger and cook for 1 minute before adding the Kale and Cabbage. Cook for 2 to 3 minutes stirring frequently until the Kale and Cabbage begin to wilt. Add the Carrot and Soy Sauce and cook for another 2 minutes.
- 7. Serve the Veggies over the cooked Noodles and top with the Tofu. Eat immediately.
