Tofu and winter greens stir-fry

Tofu and winter greens stir-fry

  • serves 2
  • Easy

A quick Indonesian stir-fry of tofu and kale flavoured with sesame and ginger for an easy and tasty vegetarian main. Ketchup manis gives it a hit of sweetness.



  • rice noodles 100g
  • tofu 1 × 340g pack
  • kale or other winter greens 200g, chopped
  • ketchup manis (sweet Indonesian soy sauce, available from supermarkets) 4 tbsp
  • chilli paste or sauce 1-2 tbsp, depending on how spicy you want it
  • sesame oil
  • root ginger 3cm piece, shredded
  • garlic 2 cloves, sliced
  • lime 1, to serve


  • Step 1

    Put the noodles and kale in a large bowl with boiling water and leave to sit for 5 minutes until soft. Drain and rinse in cold water. Drain the tofu on paper towels and weight down with a plate for 10 minutes to remove any excess moisture. Cut into 4cm pieces. Mix the ketchup manis and the chilli paste together.

  • Step 2

    Heat a large non-stick wok or pan over high heat. add ½ tbsp sesame oil and when smoking, add the tofu in batches, browning on all sides. Remove and set aside. Heat ½ tbsp more of oil, then stir-fry the ginger and garlic until golden. Add the greens and noodles and toss well. Add the tofu and the sauce and mix well until heated through. Serve with halves of lime to squeeze over.

Nutritional Information

  • Kcals 386
  • Fat 14.3g
  • Carbs 47.2g
  • Fibre 4.1g
  • Protein 19.8g
  • Salt 5.72g