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Simple Kale & Tofu Noodles Recipe

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3.8 from 36 reviews

This Simple Kale & Tofu Noodles recipe is a flavorful and wholesome vegan dish combining tender vermicelli rice noodles with crispy tofu, sautéed kale, and a sweet-savory sauce. Perfect for a quick and nutritious weeknight meal, it features a delightful blend of garlic, ginger, and hoisin-infused soy sauce, topped with fresh green onions, sesame seeds, and a spicy crunch.

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 (vegan chicken broth recommended)
  • 1 head kale, stems removed and chopped
  • Green onions, sesame seeds, chili onion crunch for serving (optional)

Instructions

  1. Drain and Press the Tofu: Remove excess moisture from the tofu by draining and pressing it. This step ensures the tofu crisps up nicely when cooked.
  2. Make the Sauce: In a bowl, combine the soy sauce, hoisin sauce, maple syrup, and sweet chili sauce. Mix well and set aside for later use.
  3. Cook the Noodles: Bring a pot of water to a boil and cook the vermicelli rice noodles according to package instructions. Once cooked, drain and rinse them with cold water to stop the cooking process and prevent sticking.
  4. Sauté the Tofu and Aromatics: Heat sesame oil in a skillet over medium heat. Crumble the pressed tofu into the skillet and let it cook undisturbed for 3 minutes to develop a golden crust. Add the sliced onions, minced garlic, and ginger; mix gently and let the mixture cook for another 3 minutes without stirring to allow browning and tenderizing.
  5. Add the Sauce and Caramelize: Pour the prepared sauce into the skillet with tofu and vegetables. Cook for an additional 3-5 minutes, stirring occasionally, until the tofu starts to caramelize and the sauce thickens slightly.
  6. Finish with Kale and Broth: Add the cooked noodles, chopped kale, and broth to the skillet. Toss everything together over medium heat until the kale wilts and the noodles are warmed through evenly.
  7. Serve: Divide the noodles into bowls and garnish with green onions, sesame seeds, and chili onion crunch for added flavor and texture, if desired. Enjoy immediately.

Notes

  • Pressing tofu is key to achieving a crispy texture; you can use a tofu press or wrap it in a towel and place a heavy object on top for 15-20 minutes.
  • If you prefer gluten-free, ensure your soy sauce is tamari or a certified gluten-free version.
  • Adjust the sweetness or spice level of the sauce by varying the amount of maple syrup and sweet chili sauce to taste.
  • For added protein, consider adding edamame or chopped peanuts as garnish.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days; reheat gently on the stovetop to maintain texture.

Find it online: https://recipethrive.com/simple-kale-and-tofu-noodles-recipe/