We use a cookie to remember your session and your preferences for the site. Facebook, linked in and Google cookies are used for tracking your click from adverts to our site. Note that some features may not work properly if you cancel.
Cyclistia Icon
Cyclistia
Log in Register
Log in Register

To install this app, tap Share

and then select Add to Home Screen.

You can then use this app from one click and offline.

To install this app, please open this website in Safari instead of Chrome

Create your own perfect recipes!

Automatically create recipes tailored to your ingredients, dietary preferences, allergies and more!

Discover new recipes in a single click. Boomark any recipe from photo or website

Try it

Free to use, no ads, no popups, no credit card required. Just cook.

Kale and Tofu Stir-Fry with Rice Noodles
Kale and Tofu Stir-Fry with Rice Noodles

Kale and Tofu Stir-Fry with Rice Noodles
A simple and nutritious vegan stir-fry featuring kale, tofu, and rice noodles with Asian flavors.
Kale and Tofu Stir-Fry with Rice Noodles

To provide a balanced vegan meal with protein, carbohydrates, and vegetables, suitable for a healthy dinner.

Ingredients:
1
Servings
  • 100
    g
     kale
  • 150
    g
     tofu
  • 100
    g
     rice noodles
  • 15
    ml
     soy sauce
  • 10
    ml
     sesame oil
  • 2
    clove
     garlic
  • 5
    g
     ginger
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Kale and Tofu Stir-Fry with Rice Noodles
Instructions:
  1. Cook rice noodles according to package instructions, then drain and set aside.
  2. Heat sesame oil in a large pan over medium heat.
  3. Add minced garlic and grated ginger, sauté for about a minute until fragrant.
  4. Add cubed tofu to the pan and cook until golden brown on all sides, about 5 minutes.
  5. Add chopped kale to the pan and stir-fry for another 3 minutes until wilted.
  6. Pour soy sauce over the tofu and kale, stirring to combine.
  7. Add cooked rice noodles to the pan, tossing everything together until well mixed and heated through.
  8. Serve immediately.
Nutrition Per Serving 386 g Per 100g
Energy 636.3 kcal 165 kcal
Protein 21.3 g 5.5 g
Fibre 6.9 g 1.8 g
Salt 0.9 g 0.2 g
Sugar 3.1 g 0.8 g
Carbohydrates 95.5 g 24.7 g
Fat 18.8 g 4.9 g
Environmental Per Serving 386 g Per 100g
CO2 1.2 kg 0.3 kg
Water 3.1 l 0.8 l
  • 100
    g
     kale
  • 150
    g
     tofu
  • 100
    g
     rice noodles
  • 15
    ml
     soy sauce
  • 10
    ml
     sesame oil
  • 2
    clove
     garlic
  • 5
    g
     ginger
1
Servings
0

Cook rice noodles according to package instructions, then drain and set aside.

Heat sesame oil in a large pan over medium heat.

Add minced garlic and grated ginger, sauté for about a minute until fragrant.

Add cubed tofu to the pan and cook until golden brown on all sides, about 5 minutes.

Add chopped kale to the pan and stir-fry for another 3 minutes until wilted.

Pour soy sauce over the tofu and kale, stirring to combine.

Add cooked rice noodles to the pan, tossing everything together until well mixed and heated through.

Serve immediately.

Contact About
Privacy Policy Terms of Service Sitemap