Kimchi Tofu Stir Fry
Ready for a Korean-inspired noodle stir-fry on this cold, February day? This quick meal contains kimchi, the probiotic-rich Korean pickled cabbage. It turns an ordinary stir-fry into something a little bit special. You could make this extra healthy by choosing a brown rice or buckwheat noodle for extra fibre, vitamins and minerals which are lost in the milling process to make white rice noodles. Especially if you are looking for better blood glucose control, as refined white flour foods are converted to glucose more quickly during digestion. Just for a change though, I made these with thick white rice noodles - but made sure there was loads more vegetables than noodles to keep the fibre and nutrient level high. I chose mushrooms, onions and kale, but matchsticks of peppers, carrots, courgettes, squash and sweet potato, and shredded greens, spinach and spring onions would all go well.
Servings: 2 Servings
- 1 nest rice noodles cooked according to the packet
- 1 onion chopped
- 3 big handfuls of kale
- 250 g mushrooms sliced
- 2-3 heaped tbsp kimchi or more to taste
- 2 tbsp soy sauce coconut aminos or tamari
- Half a pack of firm tofu like Cauldrons, well-pressed if you have time and cut into bite-sized pieces
- 1 tbsp coconut or olive oil
- 1 tsp sesame oil
While the rice noodles are cooking, heat the coconut or olive oil in a wok and stir fry the onion, kale and mushrooms, until the kale goes bright green.
Add the tofu and fry for another couple of minutes, until it starts to colour.
Add the kimchi and soy sauce and heat through, stirring well.
Drain the noodles, chop with scissors or a knife into more manageable lengths and stir the sesame oil though.
Add the noodles to the wok and stir to combine before serving.