Fried Tofu, Kale & Noodles

This is so easy to make!  I put the Christmas plates away and did a load of laundry while it was cooking.  It's so flavorful, and has a little kick to it, which is nice when it's about -11 degrees outside here in Michigan.  Tofu and Kale are a match made in heaven!

 

INGREDIENTS

tofukalenoodles.jpg

1 Package Extra/Super Firm Tofu
1 Head Kale, deveined and torn
5 oz. Dried, Wide Rice Noodles
Sugar
Soy Sauce

 

For Tofu Marinade

1/4 Cup Water
1/4 Cup Soy Sauce or Tamari
1 Tbs ginger, minced
1 Tbs Maple Syrup
1 Tbs Oil
1 Tbs Seasoned Rice Vinegar
1 Garlic Clove, minced
1/2 tsp honey mustard
1/4 tsp crushed red pepper flakes
Black Pepper, to taste

 

For Dipping Sauce

1/4 Cup Soy Sauce or Tamari
1/4 Cup Water
1 Tbs Seasoned Rice Vinegar
1 tsp honey mustard
1 tsp red pepper flakes
1/4 tsp black sesame seeds (optional)

 

DIRECTIONS

  • Whisk together the dipping sauce, and set aside.
  • Heat a large cast-iron pan over medium-high heat. Lightly oil the pan, just enough so the it’s shiny. Once the pan is very hot, add the tofu. If your pan is seasoned, you shouldn’t have any issues with the tofu sticking. Brown the tofu on one side, flip, and brown on the other side. I then spoon extra marinade over the tofu and flip every few minutes. In all, I cook the tofu for around 10 minutes, until it looks like the tofu will be burnt if I leave it on any longer. Remove tofu from the pan and let it rest while finishing the dish.
  • Heat a little more oil in your pan, add the kale. Once softened, add the noodles and toss. Add more oil, enough to coat the noodles, if needed.
  • Flavor the noodles lightly with a sprinkle of soy sauce and a pinch of sugar. Plate the noodles and kale. Slice the now firmed (but still warm) tofu and place on top. Serve with dipping sauce.
  • Press the tofu. I wrap my tofu in paper towel and set my heavy Le Creuset dutch oven on top of it for about 20 minutes.
  • While the tofu is pressing, whisk together the marinade. 
  • Cut the tofu into 8 equal sized rectangles and let it sit in the marinade for 20 minutes on each side.
  • Boil the rice noodles and cook for 6 minutes, until just tender. Rinse in cold water and drain as well as you can, set aside. 
Dinner, Healthy, Lunch, VegetarianMarie KellyMilford Kitchenvegetarian, tofu, noodles, spinachComment