Quick Noodles with Kale & Tofu
If you’re anything like me, you spend many a night standing in front of the cabinets or fridge trying to figure out what the heck to make for dinner. After a long day, the last thing I want to do is cook, but you can only have cereal for dinner so many nights before it gets really old.
Ryan and I have a few go-to meals for nights like these, and Quick Noodles with Kale & Tofu is one of our favorites. It’s easy to sub whatever ingredients you happen to have on hand, it comes together in no time, and it’s really nourishing. Most importantly though, it tastes fantastic!
Feel free to make this your own by substituting your favorite greens, adding other veggies, changing up the sauce or even the protein that you use. If you’re not a fan of pre-baked tofu, you can of course marinate your own, or use tempeh or seitan in its place. And feel free to use whatever noodles you like best. I’ve also used ramen and soba, but I find that I like somen the best in this dish.
For this version, I use a sauce that’s just slightly adapted from “The Vegan Table” by Colleen Patrick-Goudreau (a really great cookbook that I highly recommend.) I’ve adjusted the amounts of each ingredient to my taste, and feel free to do the same once you make this.
Quick Noodles with Kale & Tofu
1 bunch kale
1 package somen noodles
about 1 tablespoon canola oil
1 package pre-baked seasoned tofu
1/4 cup creamy all-natural peanut butter
2 – 4 tablespoons organic sugar
1/3 – 1/2 cup lime juice
1/4 soy sauce
pinch red pepper flakes
Fill a large pot with water, and place it over high heat to boil.
While the water is boiling, trim the kale, cut or tear it into bite-sized pieces, and give it a good wash. Set aside.
Prepare the sauce by combining the peanut butter, sugar, lime juice, soy sauce and red pepper flakes in a medium-sized bowl. Adjust seasonings to taste, and set aside.
Heat canola oil in a skillet over medium to medium-high heat. Dice up the tofu, and toss it into the pan. Saute it until the pieces are golden and crispy. Set aside.
By now your water should be boiling. Add the kale and boil it for about 4 to 5 minutes. Add the somen noodles and boil for 2 minutes more, or until they’re cooked through. Drain the kale and noodles in a strainer, and return them to the pot. Add your sauce, and toss to coat the kale and noodles. Add the tofu, and gently toss to distribute it. Serve immediately, and refrigerate any left-overs.
Notes: Use whatever tofu flavor you like best – I used teriyaki for this. You could also use crunchy peanut butter for a bit more texture. This will work with any kind of noodles. You can even use angel hair or spaghetti – just make sure to adjust the boiling time in accordance with the kale. I give a range for the amount of sugar to use, and I’ve made this using both more and less. It’s up to you how much to add, and I think it tastes great either way. I used Shoyu for this, which I find to be stronger than soy sauce. If you use a low-sodium soy sauce you may need to add a bit more.