January 11, 2008
Tofu, Noodles, and Kale
Last night I decided to try Lolo’s Pan-Fried Tofu, Kale, and Stir-Fried Noodles. If you haven’t seen Lolo’s blog, VeganYumYum, do yourself a favor and go visit. I came upon it as a fledgling vegan and it, more than anything else, got me into cooking.
Of course, she makes everything look so artful and easy! This is a wonderful recipe, especially if you’re trying to turn someone onto tofu, but be aware that if you double the recipe, as I did, the meal can a take a while to prepare. (I’m sure making the marinade and dipping sauce in advance would help.) The sauces are very tasty, and tofu cooked this way has a great texture and taste. We were glad to have leftovers.
I had never cooked kale before, although I’ve eaten it plenty of times. Un- or undercooked, kale has a bitter taste that a lot of people don’t like. But cooked this way that bitterness disappeared—it had everything I like about spinach, plus some texture.
I’ll definitely make this again when I have a little time and a head of kale on hand.