Kale Stir Fry with Crispy Curried Tofu

Ingredients

• Tofu

  Raw, firm, prepared with calcium sulfate

  10 oz or 284g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Curry powder

  Spices

  1 ½ tsp or 3g

• Soy sauce

  Regular sodium, Shoyu

  3 tbsp or 48g

• Red cabbage

  Red, raw

  3 cup, shredded or 210g

• Kale

  Raw

  2 cup, chopped or 134g

• Carrots

  Raw

  1 large or 72g

• Garlic

  Raw

  2 clove or 6g

• Ginger root

  Raw

  1 tbsp or 6g

• Japanese noodles

  Soba, dry

  6 oz or 170g

Directions

1. Press the tofu to remove excess moisture using a tofu press or by wrapping it in paper towels with a heavy frying pan on top for about 10 minutes.
2. Cut the tofu into 1-inch cubes. Mix the curry powder with a third of the soy sauce to form a paste, then coat the tofu cubes with the paste and set aside.
3. Cook the noodles according to package instructions. Meanwhile, slice the carrot, mince the ginger and garlic, and slice the cabbage and kale into thin strips.
4. Heat a little oil in two frying pans over high heat.
5. In the first pan, cook the tofu until golden brown on all sides, turning frequently.
6. In the second pan, add garlic and ginger, cooking for 1 minute. Add kale and cabbage, cooking for 2-3 minutes until they begin to wilt. Stir in the carrot and remaining soy sauce, cooking for another 2 minutes.
7. Serve the vegetables over the cooked noodles and top with the crispy tofu. Enjoy immediately.