Towards the end of the week, I always have small amounts of leftover kale and tofu, and I’ve found that this stir-fry is the best way to use them up. Although I’ve made this dish countless times, it had never occurred to me to put it on the blog until my husband suggested it the other night. The kale and tofu, along with a handful of raw cashews and a generous dousing of the garlic-ginger sauce all taste amazing together with nothing else added except for some buckwheat noodles. However, I also had some leftover king oyster mushroom stems (when you slice them, they become vegan scallops!), carrots and shallots this week, so they were added in as well to create this colorful, healthy and delicious stir-fry.Print
for the sauce
- 4–5 cloves of garlic, minced
- thumb-sized piece of fresh ginger
- 1 TB sesame oil
- 3 TB mirin
- 1 TB soy sauce
- 1 tsp sugar
- 1/2 tsp rice vinegar
- 1 tsp sriracha
for the stir-fry
- 1/2 block of tofu, sliced any way (no need to press it)
- 6–8 lacinato kale leaves, finely chopped OR 8-10 chopped curly kale leaves stems removed)
- handful of raw cashews
- 2 servings of pre-measured buckwheat noodles
- Place the garlic, ginger and sesame oil into a skillet over low heat. Allow to soften for about 10 minutes, stirring occasionally to ensure the garlic does not burn. Turn the heat up to medium high. When it starts to sizzle, add in the mirin and stir. Add in the remaining sauce ingredients and allow to sizzle for about 2 minutes, then transfer to a bowl to cool.
- Now throw the tofu onto the same skillet, cover and saute until browned, about 5-7 minutes for each side. Remove from the skillet and then add any other leftover vegetables, and saute as needed. Throw the chopped kale and cashews in last, and saute for only 2-3 minutes to soften.
- While the tofu and vegetables are cooking, bring plenty of water to a boil in a separate medium-sized saucepan. Add in the buckwheat noodles and boil according to package directions. Rinse in plenty of cool water and then transfer to serving bowls.
- Add the cooked tofu and vegetables to the serving bowls with noodles, then top with the garlic-ginger sauce. Serve immediately.