Friday, August 6, 2010

Pan Fried Tofu, Kale, and Stir-Fried Noodles

Yesterday my dad came through town and stopped by for lunch. Usually we go to one of our favorite vegan friendly restaurants like Tomato head or Sunspot but I thought why not make lunch. So I still have this bag of kale and I decided to find a good recipe that could include it so I searched one of my favorite vegan blogs VeganYumYum and found this
recipe and it looked so good I had to try it plus I already had everything I needed to make it with. VeganYumYum says it serves two so this was the perfect meal for the two of us.

1 Package Extra/Super Firm Tofu
1 Head Kale, deveined and torn
5 oz. Dried, Wide Rice Noodles (Mine come in 10 oz packages)
Soy Sauce

Tofu Marinade
1/4 Cup Water
1/4 Cup Soy Sauce or Tamari
1 Tbs Thinly Sliced Ginger (or minced)
1 Tbs Maple Syrup
1 Tbs 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

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

I started off with the tofu. I am not too fond of cooking my own tofu. I really love the tofu at my work and sometimes I can make a good tofu scramble but grilling is not my specialty. To start I did as the blog said by draining the liquid wrapping it in paper towel and then wrapping it with a kitchen towel and I put four cans on top of it in a pan because I did not have a heavy enough pan to really squeeze out the liquids. I let it press for 15 minutes while I prepared the marinade.

I did not have any rice vinegar cause I think when I moved I left my bottle at home that I used to make sushi rice but any ways I just subbed in extra water and it worked fine. After preparing the marinade it was exactly 15 minutes just like VeganYumYum said so I cut up the tofu into 8 equal strips and put them in the marinade to sit for 30 minutes (15 on each side).

While the tofu was marinating I boiled the noodles which the package says to cook for 12 mintues VeganYumYum said only 6 minutes so I followed her instructions. Drained them and rinsed them in cold water before setting aside to cool.

Next I mixed up the dipping sauce and set it on the table.

I did not have a cast iron pan like she said to use I just used a cheap regular old fry pan and I lightly oiled it with olive oil and it worked great with no sticking. I browned the tofu on one side and then the other just judging the time by the cooking and spooned extra marinade into the pan while it was cooking occasionally.

I could have browned up the tofu a little more but I have a fear of burning things so I took it out when it was just a little grilled to let it set and harden. VeganYumYum describes how this works when you let the tofu sit and cool it hardens up the only problem was then we had to eat cool tofu and I like my tofu hot so next time I am going to cook the tofu before hand let it harden and then reheat with the dish.

Then it was time to add the kale. I added some more olive oil and cooked down the kale until it was soft and then added the noodles cooking until it was a little browned.

Finally I plated the noodles and kale and cut the tofu into triangles and piled them on top with just a splash of the dipping sauce.

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