Every Day

Kale tofu stir fry for the whole family

kale and tofu


It’s that moment where you wonder to yourself “what in the world am I going to cook for dinner?” I am not a meal planner. Ha! Let me tell you, I have tried, many times. It just does not happen. You may often find me asking this to myself {and my husband} at 7:30 at night just after the kids have gone to bed.

Now, I say this meal is for the whole family, but in all honesty it needs a little adaptation depending upon the palette of everyone. someone likes spicy, someone likes very plain, someone likes just noodles. If only there was in fact a meal that everyone enjoyed, please do share.

I found this recipe here, and of course adapted it with the deletion of a few ingredients. Let me tell you, even my husband is making this one:

  • 1 bunch curly kale, stemmed and washed
  • 1 14-ounce package firm tofu, sliced about 1/4 inch thick
  • 1 tablespoon soy sauce
  • 1 tablespoon Shao Hsing rice wine or dry sherry
  • ¼ cup chicken or vegetable stock
  • ¼ teaspoon salt (more to taste)
  • ¼ to ½ teaspoon ground pepper, preferably white pepper
  • 1 tablespoon peanut oil or canola oil
  • 1 tablespoon minced garlic
  • 1 tablespoon minced ginger
  • 1 red capsicum, seeded and cut thinly
  • 2 teaspoons dark sesame oil
  1. Bring a medium saucepan of lightly salted water to a boil, add the kale and blanch 1 minute. Transfer to a bowl of cold water, drain and squeeze out excess water.
  2. In a small bowl or measuring cup, combine the soy sauce, rice wine or sherry and stock.
  3. Heat a flat-bottomed wok or steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in the canola or peanut oil by adding it to the sides of the pan and swirling the pan, then add the tofu. Stir-fry 1 to 2 minutes, until it begins to color. Add the garlic, ginger and chili and stir-fry for no more than 10 seconds.
  4. Add the capsicum and stir-fry for 1 minute. Add the kale, salt and pepper and toss together. Add the soy sauce mixture and the sesame oil. Stir-fry for another 30 seconds to a minute. Remove from the heat and serve with grains or noodles.

If you like a little extra spice, add a little chilli. But maybe the young ones won’t like that so just sprinkle a little on top just before serving.


Linking up with Essentially Jess

You Might Also Like

  • Author Bek Mugridge

    I love kale, we eat it heaps. Sounds lovely and healthy X

  • http://www.mybrownpaperpackages.com/ Malinda

    This is great. I often make a stirfry and just chuck in whatever we have. Winning recipe.

  • http://essentiallyjess.com/ EssentiallyJess

    I don’t often make stirfry because my kids don’t love it. I should try again though. It’s been a while.

  • http://www.mummywifeme.com Renee at Mummy, Wife, Me

    Do you know I’ve never tried stirfry with my kids?! I don’t know why. They are four and two. Maybe it’s time to introduce it. If they don’t eat it, I certainly will :) #teamIBOT