This is a meal you’ll want to make over and over again. It consists of crispy pan-fried tofu, sautéed kale, lots of ginger, and slippery rice noodles that cook in minutes. The rice noodles were introduced to me through pancit, a Filipino noodle stir-fry our caregiver Aylene would make for us. I used the vermicelli rice noodles and technique of tossing the noodles with the sauce to inspire this dish. Here, everything is mixed in a sauce of tamari, sesame oil, honey, rice vinegar, and sriracha and topped with scallions and chilli crisp. It’s a bowl that hits all the notes. Make it and tell me what you think!
1 pack of extra-firm tofu (500g)
2-3 tbsp neutral oil (avocado, sunflower, I used olive oil!)
1 head of kale, thinly sliced
100 g vermicelli rice noodles
4 tbsp tamari
1 tsp honey
1 tsp sriracha or chilli oil
1 tsp sesame oil
1 ½ tsp rice vinegar
2 tsp heaped minced ginger
3 stalks green onion/scallions, thinly sliced
chilli oil/crisp (optional)
1. Drain tofu and give the block a gentle squeeze to let out water. Slice in half lengthwise and lay the two slabs on a plate lined with a paper towel. If you have time, put another paper towel on top and a small skillet to help drain as much water out as possible. Meanwhile, make your sauce. In a small bowl, add tamari, honey, sriracha, sesame oil, rice vinegar, a pinch of salt, and a generous pinch of pepper. Give it a stir and set aside.
2. Cut the tofu into 1-inch cubes and season with salt and pepper. Heat 2 tbsp of oil in a medium-size non-stick skillet on medium-high heat. Add the tofu to the pan one by one, making sure not to crowd them – you may need to do this in two batches. They should be sizzling but not burning. Fry on each side for about 3ish minutes till a golden-brown crust forms. Transfer the tofu to a paper-towel-lined plate.
3. Bring a medium-size pot of water to boil with ½ tsp salt, and drop in vermicelli noodles. These usually take 2-3 minutes to cook, so keep an eye out and don’t overcook. Drain and set aside.
4. Meanwhile, wipe up any burnt tofu bits from the skillet and add another tbsp of oil (if needed). Toss in the sliced kale and sauté for a couple of minutes till the kale is dark green and wilted. Add the ginger and toss for 1 minute before tipping in the tofu and sauce. Give everything a gentle toss, and then add the cooked noodles. Use tongs or two spoons to coat the noodles evenly with the sauce. Taste to see if it needs more salt or pepper.
5. Portion the noodles into bowls and top with sliced scallions and more sriracha or chilli crisp. You’re going to LOVE this
The tofu, sauce, and veggies can prepped beforehand.
You can substitute the rice noodles with any other noodle of choice, but I would recommend choosing something thin versus fat because of the amount of sauce in the recipe