Healthy Kale and Carrot Stir Fry with Crispy Curried Tofu



With its abundance of kale, carrots, and tofu, this nutritious stir fry is a tasty and filling supper. The dish gains a delightful crunch and depth of flavor from the crispy curried tofu.

Ingredients:
  • 1 block tofu, pressed and cubed
  • 2 tablespoons cornstarch
  • 1 tablespoon curry powder
  • 2 tablespoons olive oil, divided
  • 2 cloves garlic, minced
  • 1 bunch kale, stems removed and leaves chopped
  • 2 carrots, julienned
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon maple syrup
  • Salt and pepper, to taste

Instructions:

Coat the tofu cubes evenly with a mixture of cornstarch and curry powder in a bowl

A large skillet filled with one tablespoon of olive oil is heated to medium-high heat

In the skillet, add the tofu cubes and cook for 5 to 7 minutes, or until they are crispy and golden brown on all sides

Take out and place aside from the skillet

Add the last tablespoon of olive oil to the same skillet

When fragrant, add the minced garlic and saut it for one to two minutes

To the skillet, add the julienned carrots and chopped kale

Cook for about 5 minutes, stirring frequently, or until the vegetables are soft but retain their color

Put the veggies back in the skillet with the crispy tofu

Combine the maple syrup, rice vinegar, and soy sauce in a small bowl

Drizzle the tofu and veggies with the sauce

Mix everything until coated all over

To taste, add salt and pepper for seasoning

Enjoy while hot!


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