Try this recipe for tofu and winter greens stir-fry, then check out our broccoli stir-fry, tofu stir-fry, vegan stir-fry, mushroom stir-fry and more vegetarian stir-fry recipes.


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


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