Name: Noodles with tofu and kale
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 150g (brown) rice noodles; 200g firm tofu; 200g curly kale or Chinese cabbage; 4 Tbsp Kecap Manis; 1-2 Tbsp chilli sauce; 1 Tbsp sesame oil; 1 inch ginger; 2 garlic cloves; 2 garlic cloves

Noodles with tofu and kale

23 Mar 2017

by Dinna

Prep Time

10 minutes

Cook Time

15 minutes

Total Time

25 minutes

Background

These rice noodles with tofu and kale can be eaten hot or cold - so you can make it in advance for your lunchbox, picnics and trips. It’s perfect for vegetarians and vegans (if gluten-free and dairy-free kecap manis is used) and makes a nice midweek meal.

Ingredients

150g (brown) rice noodles
200g firm tofu
200g curly kale or Chinese cabbage
4 Tbsp Kecap Manis
1-2 Tbsp chilli sauce
1 Tbsp sesame oil
1 inch ginger
2 garlic cloves
2 garlic cloves

Instructions

Wipe the tofu dry, wrap it in paper kitchen towel and place it between two plates. Put some weight on the upper plate (two tins). Rest for ten 10 minutes, then wipe the tofu again and cut into 3 cm cubes.
Slice the cabbage into thin strips then put these in a large bowl.
Cook the noodles according to the packet instructions, then pour the cooking water onto the cabbage leaves. Cover with a plate and rest for 5 minutes. Drain the noodles, put back in the pan, and cover.
Heat half a Tbsp of sesame oil in a wok. When it’s hot, add the tofu cubes and cook them in on each side until brown and crispy. Transfer them to a plate. You might need to do this in several batches.
Meanwhile peel the ginger and garlic, then thinly slice.
Wipe the wok with paper towels, then heat the remaining oil. Stir-fry the garlic and ginger slices until light brown. Add the noodles and the drained cabbage, then fold in the tofu.
Mix the chilli sauce with the kecup manis,then pour this over the dish and toss well.
Serve with lime juice squeezed on top.

Tips

If you can’t find suitable kecap manis - just heat equal amount of naturally fermented, gluten-free Japanese soy sauce and palm sugar (or brown sugar). Add some ginger and a star anise, bring to the boil and simmer until you get a thick syrup. Use this in the recipe.