Name: Crispy tofu and kale stir-fry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
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; 9.20 gm grapeseed oil; 2 tsp finely grated fresh ginger; 2 garlic cloves, finely chopped; 1 long fresh red chilli, finely chopped; 250ml (1 cup) coconut milk; 42.00 gm light soy sauce; 36.00 gm tahini; 21.00 gm lemon juice; 10.00 gm caster sugar

Crispy tofu and kale stir-fry

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Prep Time:
15 minutes

Cook Time:
15 minutes

Total Time:
30 minutes

Enhance veggie stir-fry with zesty tahini sauce.

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
9.20 gm grapeseed oil
2 tsp finely grated fresh ginger
2 garlic cloves, finely chopped
1 long fresh red chilli, finely chopped
250ml (1 cup) coconut milk
42.00 gm light soy sauce
36.00 gm tahini
21.00 gm lemon juice
10.00 gm caster sugar

Instructions:

In a saucepan over medium heat, heat oil and sauté ginger, garlic, and chili for 1 minute until aromatic. Pour in coconut milk, then add soy sauce, tahini, lime juice, and sugar. Simmer and stir occasionally for 10 minutes until the sauce thickens.
Heat a quarter depth of oil in a wok over high heat until shimmering. Cook garlic and chili for 30 seconds until crisp. Remove with a slotted spoon and set aside on paper towel. Cook tofu in two batches for 3 minutes until golden. Drain excess oil, leaving 2 tsp in the wok.
- Heat the wok over high heat. - Stir-fry kale for 2 minutes or until wilted, then season with pepper. - Add tofu and continue to stir-fry until well combined. - Serve the tofu and kale mixture with noodles, drizzle with sauce. - Top with garlic chili mixture and additional kale for garnish.

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