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Tofu & Rice Noodle Stir Fry with Kale & Bell Peppers Recipe

Tofu & Rice Noodle Stir Fry with Kale & Bell Peppers recipe


This is a yummy noodle dish with tofu, veggies, and a sweet and savory sauce. It has rice noodles, tofu, kale, bell peppers, and a tasty sauce. You cook the tofu until it's crispy, then mix everything in a pan.


2 x (340 g) pkgs extra firm tofu
200 g rice noodles
1 x (5 oz) pkg baby kale
1 large red bell pepper
1 large yellow bell pepper
2 cloves garlic
2 x 2 1/2 cm pieces ginger root
1 small bunch green onions (scallions)
1 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp maple syrup
1 tsp toasted sesame oil
2 tbsp olive oil
1/4 tsp crushed red pepper
Salt to taste


Drain and press tofu to remove excess moisture; cut into cubes. Toss with 1 tbsp soy sauce.
Cook rice noodles according to package directions. Drain and set aside.
Wash and dry baby kale, bell peppers, and green onions. Slice bell peppers into strips, chop onions, and set aside.
Peel and mince garlic and ginger.
Heat 1 tbsp olive oil in a skillet over medium-high heat. Add tofu and cook until golden brown, about 5 minutes. Remove tofu and set aside.
In the same skillet, add another tbsp of olive oil. Add garlic, ginger, and crushed red pepper. Cook until fragrant, about 1 minute.
Add bell peppers to the skillet and stir-fry until slightly tender, about 3 minutes.
Add baby kale to the skillet and cook until wilted, about 2 minutes.
In a small bowl, whisk together soy sauce, oyster sauce, maple syrup, and toasted sesame oil to create the sauce.
Add the cooked tofu, rice noodles, green onions, and sauce to the skillet. Toss everything to combine and heat through, about 2 minutes.
Serve the stir fry hot, garnished with additional green onions if desired.

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