Crispy tofu and kale stir-fry

Recipes / Vegetarian

Tahini sauce adds punchy flavour to this quick vegetarian stir-fry.

Recipe «Crispy tofu and kale stir-fry» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: Grapeseed oil, to deep-fry, 2 garlic cloves, thinly sliced, 2 long fresh red chillies, sliced, 350g firm tofu, cut into 2cm-pieces, 80g baby kale leaves, plus extra, to serve , White pepper, 500g cooked egg noodles, to serve, 2 tsp grapeseed oil , 2 tsp finely grated fresh ginger, 2 garlic cloves, finely chopped, 1 long fresh red chilli, finely chopped, 250ml coconut milk, 2 tbsp light soy sauce, 1 1/2 tbsp tahini, 1 tbsp lemon juice, 2 tsp caster sugar.

Ingredients:

  • Grapeseed oil, to deep-fry 
  • 2 garlic cloves, thinly sliced 
  • 2 long fresh red chillies, sliced 
  • 350g firm tofu, cut into 2cm-pieces 
  • 80g baby kale leaves, plus extra, to serve 
  • White pepper 
  • 500g cooked egg noodles, to serve 
  • 2 tsp grapeseed oil 
  • 2 tsp finely grated fresh ginger 
  • 2 garlic cloves, finely chopped 
  • 1 long fresh red chilli, finely chopped 
  • 250ml coconut milk 
  • 2 tbsp light soy sauce 
  • 1 1/2 tbsp tahini 
  • 1 tbsp lemon juice 
  • 2 tsp caster sugar 

Instructions

  1. For the sauce, heat oil in a saucepan over medium heat. Add ginger, garlic and chilli. Cook, stirring, for 1 minute or until aromatic. Add coconut milk. Bring to a simmer. Stir in soy, tahini, juice and sugar. Cook, stirring often, for 10 minutes or until thickened.
  2. Meanwhile, pour enough oil to come one-quarter up the side of a wok. Heat over high heat until shimmering. Cook garlic and chilli for 30 seconds or until crisp. Use a slotted spoon to transfer to paper towel. Set aside. Cook tofu, in 2 batches, for 3 minutes or until golden. Transfer to paper towel. Drain all but 2 tsp of oil from wok.
  3. Return wok to high heat. Stir-fry kale for 2 minutes or until wilted. Season with pepper. Add tofu. Stir-fry to combine. Serve with noodles. Drizzle with sauce. Top with garlic chilli mixture and extra kale.