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.
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KALE, TOFU AND CASHEW STIR-FRY WITH COLD SOBA NOODLES
- Yield: 2 servings
Ingredients
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
Instructions
- 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.
Caitlin says
what a beautiful dish! i can almost taste the saucy, tender kale and mushrooms. the cashews are a great addition, too! it's like chinese takeout, but a BILLION times better 😉
erinwyso says
Thanks Caitlin! : )
Caitlin says
i just read your comment on my blog about having an ice cream maker but no instructions! let me know if you have any questions. i have a cuisinart, too. just a couple things:
-freeze the bowl about 24 hours before making the ice cream. wrap it in a plastic bag to prevent it from getting ice crystals on it.
-don't put in any "extras"(chocolate chips, etc.) until towards the end of the churning, when the ice cream is pretty thick. otherwise, the chocolate chips will freeze and stick the ice cream bowl, and mess up the churning(i learned from experience).
-mine takes about 25 minutes to process the ice cream.
any other questions, let me know! i can't wait to see what you come up with 😉 something very exotic, i'm sure 😉
erinwyso says
thanks for all your help, Caitlin! : )
LittleMonsterx14 says
i love using left overs to make stir fry! its the perfect meal that you can throw everything in and it always tastes amazing
foodfeud says
Looks fantastic. Stir fries are so easy and a great way to use leftovers up, but this still sounds really fresh. Digging the addition of cold soba noodles – nice contrast with the veggies.
adrienne says
I totally adore king oyster mushrooms and was introduced to the "scallops" concept by a raw food chef here in Atlanta. I usually just cook them simply with fried chickpeas and fresh herbs. Your dish looks divine. I might have to make it today, but sub bok choy for the kale. I used up all my kale in my favorite caldo verde recipe.