Simple Kale & Tofu Noodles
These Simple Kale & Tofu Noodles are an easy vegan weeknight dinner idea! Crispy tofu, wilted kale and rice noodles in a soy-based sauce!
Equipment
Ingredients
FOR THE SAUCE
- 2 tablespoons low sodium soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon maple syrup
- 1 tablespoon sweet chili sauce
FOR THE NOODLES
- 8 ounces vermicelli rice noodles
- 2 tablespoons sesame oil
- 1 14-ounce block firm tofu drained & pressed
- 1 small yellow onion sliced
- 4 cloves garlic minced
- 1 teaspoon fresh ginger minced
- 1/2 cup broth I used vegan chicken broth
- 1 head kale stems removed and chopped
- green onions, sesame seeds, chili onion crunch for serving
Instructions
- Drain and press the tofu.
- Combine the sauce ingredients in a bowl and mix to combine. Set aside.
- Bring a pot of water to a boil and cook the noodles according to the package instructions. Drain and rinse with cold water.
- Heat the oil in a skillet over medium heat. Add the tofu and crumble with a wooden spoon. Allow to sit for 3 minutes, undisturbed. Add the onions, garlic & ginger and mix. Allow to sit for another 3 minutes, undisturbed. The tofu should be browning and the veggies should start to be tender. Pour in the sauce and cook for another 3-5 minutes, or until the tofu starts to caramelize.
- Add the noodles, kale & broth to the pan and toss until the kale is wilted and the noodles are warmed through.
- Add the noodles to bowls and serve with the optional toppings.
Video
Nutrition
Calories: 415kcal | Carbohydrates: 62g | Protein: 14g | Fat: 13g