Vegan Score!

Today for dinner I made VeganYumYum‘s recipe for Pan Fried Tofu, Kale and Stir-fried Noodles. The kids were kind of into it, especially the noodles with a little dipping sauce drizzled over them, and the husband was happy. A hit! It went a little something like this…

Press 1 package extra firm tofu to remove water by wrapping it in a paper towel, then a kitchen towel, and setting something heavy, like a cast-iron skillet on top.

Meanwhile whisk the following together to make the marinade:

1/4 Cup Water
1/4 Cup Soy Sauce
1 Tbs Minced Ginger
1 Tbs Maple Syrup
1 Tbs Vegetable Oil
1 Tbs Seasoned Rice Vinegar
1 Garlic Clove, minced
1/2 tsp Mustard
1/4 tsp Sriracha or Hot Chili Sauce
Black Pepper, to taste

Cut the tofu into 8 equal rectangles and place in a single layer in a dish. Pour the marinade over the tofu and let sit for about 30 minutes, turning halfway through. Meanwhile, prepare a package (or half if cooking for 2) of dried, wide rice noodles according to package directions. Rinse noodles in cold water, drain and set aside.

Whisk together the following to make the dipping sauce:

1/4 Cup Soy Sauce or Tamari
1/4 Cup Water
1 Tbs Seasoned Rice Vinegar
1 tsp Mustard
1 tsp Sriracha

Heat a large, heavy pan over medium-high heat. Add a small amount of oil. Once the pan is very hot, add the tofu. Brown well on both sides (about 5 minutes per side), spooning a little marinade over it as you cook it. Remove tofu from pan and let it rest on a plate or cutting board.

Add a little more oil to the pan and sautee a few handfuls of torn or chopped kale until softened. Add the rice noodles and toss, flavoring with a little more of the marinade. Slice the tofu into triangles and serve on top of the noodles and kale. Drizzle some of the dipping sauce over everything. Enjoy!

See the original recipe here.

 

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About Tracey

Writer. Mother. Eater. Also Chief at Big Words Creative.

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