Tofu and Winter Greens Stir Fry
- 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
STEP1: 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.
STEP2: 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.
STEP3: Fry the tofu in a splash of sesame oil until crisp and light golden.
STEP4: Heat a frying pan with the sesame oil until very hot. Sear the tofu for about 2 minutes each side or until golden and crisp. Put the noodles on two plates, top with the tofu and pour the dressing over both. Finish with the spring onions.