Stir Fry Tofu with Kale

Serves 2 Ready in 20 minutes

You’ll need

200g tofu (we used Cauldron original), drained and sliced into 16 x cm thick rectangles

a pinch of white pepper

2 tbsp rapeseed oil

2 garlic cloves, finely chopped

1 tbsp grated root ginger

1 red chilly, reseeded and finely chopped

1 x 200g bag kale, sliced

1 tsp mirin (Japanese sweet rice wine)

1 tbsp tamar or reduced-salt sag sauce

1 tsp toasted sesame oil

juice of 1 lime
start cooking

1. Dry the tofu pieces on kitchen paper, S€8SOl1 with salt and a pinch of white pepper. Heat a wok or frying pan over a high heat and add 1 tablespoon rapeseed oil. Fry the tofu for about 5 minutes, turning halfway until golden, transfer to a plate.

2. Return the wok to the heat and add the remaining oil. Give the wok a swirl, then add the garlic, ginger and chilly and stir for a few seconds. Add the sliced kale and stir-fry foil minute. As the kale wilts push it and the aromatics to the side of the wok and return the tofu pieces to the pan then gently toss together for 2 minutes

3. Add the mirin, tamar or soy sauce and the sesame oil and toss well. For acidity and a sour note, add a little lime juice to taste mix well. and cook for a further minute

4. Once the kale has softened (but still has a bite) and the tofu is heated through take it off the heat and it’s ready to eat. Serve it on its own or with brown rice

From Sainsbury’s magazine

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