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| Chef | |
| Submitted | September 1st 2009 |
| Cuisine | Vegan |
| Category | Main Course |
| Level | Intermediate |
| Servings | 2 |
| Rating |
Ingredients
100 Grams Smoked Tofu, cut into small cubes
1 Tablespoon Rice Bran Oil
1 Bunch Kale, finely shredded
1 Tablespoon Olive Oil
1 Leek, finely shredded
1/2 Red Capsicum, finely shredded
1 Clove Garlic, crushed
1 Tablespoon Ginger, fresh, finely grated
Zest of 1 lemon, finely grated
1 Teaspoon Coriander, ground
1 Pinch Chilli Flakes
Deliciously fragrant stiry fry of hearty greens with capsicum and leeks
Directions
Fry the tofu in the Rice Bran oil until golden brown and crispy. Remove from pan and set aside.
Place the kale in a steamer and steam for 5 minutes
Meanwhile heat the olive oil in the pan and add the leek and capsicum and then the garlic, ginger, lemon zest, coriander and chilli. Fry gently until the leek is tender and translucent.
Add the steamed kale and the fried tofu, and mix well, season with salt and pepper. Serve warm with rice or quinoa.
Place the kale in a steamer and steam for 5 minutes
Meanwhile heat the olive oil in the pan and add the leek and capsicum and then the garlic, ginger, lemon zest, coriander and chilli. Fry gently until the leek is tender and translucent.
Add the steamed kale and the fried tofu, and mix well, season with salt and pepper. Serve warm with rice or quinoa.