Kale, Broccoli & Tofu Stir-Fry With Ginger Miso Dressing
This is a great recipe for a quick lunchtime stir-fry. It uses broccoli and kale (or dark-leafed cabbage greens or spinach).
You can cook up a batch and re-heat for the next day. Quick, easy and tasty.
1 tbsp Clearspring toasted sesame oil
2 cloves garlic, peeled and crushed
1 onion, finely sliced half-moons
10 fresh shitake mushrooms, finely sliced or Clearspring dried shitake mushrooms
½ block of tofu cut into (small dice)
1 head of broccoli cut into medium sized pieces
1 head curly kale, stem removed and thinly sliced
3 tbsp. Clearspring tamari or shoyu (organic soya sauce)
1 tbsp. Clearspring white miso paste dissolved in two tbsp water
1 tbsp freshly squeezed ginger juice
1 tbsp balsamic vinegar
2 tbsp. toasted sesame seeds
Press the tofu in paper towels to absorb any excess water. Whisk the soya sauce, miso paste, ginger juice and vinegar in a cup and set aside. Heat the toasted sesame oil in a wok over medium heat and add the garlic, onion and the mushrooms stir well and cook for 5 minutes. Add the diced tofu and cook on a high heat for 5 minutes, stirring occasionally. Add the kale stir and cover for 5 minutes or until it turns bright green adding a little water if necessary. Add the broccoli cover for 3 or 4 minutes, if the pan seems dry add a splash more water. Remove from the heat. Stir in the dressing. Serve in bowls and sprinkle with toasted sesame seeds.
To get the best taste from tofu I dry-fry it and then marinade it for a few hours or you can marinade overnight and leave in the fridge. To dry-fry simply press excess water out with paper-towel, slice the tofu and place in a dry-frying pan at a low heat and press with a spatula. You will hear a hissing sound as the excess water is removed. Turnover and do the other side. To marinade I use 1 tbsp of each – freshly squeezed ginger juice, shoyu and mirin – you can add ¼ tsp turmeric, sweet paprika, garlic powder or whatever taste excites you.
In good health