Pan Fried Tofu, Kale and Stir-fried Noodles

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 208.6
  • Total Fat: 9.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,130.4 mg
  • Total Carbs: 23.5 g
  • Dietary Fiber: 2.6 g
  • Protein: 11.4 g

View full nutritional breakdown of Pan Fried Tofu, Kale and Stir-fried Noodles calories by ingredient
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Number of Servings: 8

Ingredients

    1 package Extra/Super Firm Tofu
    2 Head Kale, deveined and torn
    7 oz. Dried, Stir-fry Rice Noodles
    1 Tbsp. oil

    Marinade:
    1/2 cup water
    1/2 cup Soy sauce or Tamari
    2 Tbsps. minced ginger
    2 Tbsps. Maple Syrup
    2 Tbsps. Oil
    2 Tbsps. Rice Vinegar
    2 Garlic cloves, minced
    1 tsp. Mustard
    1/2 tsp. Sriracha

Directions

Begin by pressing the tofu. I wrap mine in a paper towel, then a bar towel and place a cast iron pan on top for about 15 minutes.
While the tofu is pressing, whisk together the marinade. Cut the tofu into cubes and let it sit in the marinade for 30 minutes, turning halfway through. Meanwhile, boil the rice noodles and cook for 6 minutes. Rinse in cold water drain well and set aside.
Heat a large cast-iron pan over medium heat. Oil the pan with 1/2 Tbsp. Oil, once pan is very hot add the tofu. Brown the tofu on one side, flip and brown on the other. I spoon the extra marinade over the tofu and flip ever few minutes. In all I cook the tofu 10 to 15 minutes. Remove tofu from the pan and let it rest while finishing the dish.
Heat the rest of the oil in the pan, add kale. I use some of the marinade to steam the kale. Once softened, add the noodles and remaining marinade toss. Return tofu to the pan. Serve

Serving Size: makes 8 1-cup servings

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