Kale & Tofu Chow Mac

You may get a sense some familiarity with this dish. It probably reminds you of this or  looking similar to this. Okay maybe the latter is a bit of a stretch but I tend to revolve my cooking around a couple of the same ingredients with a slight variation. Does this happen to you too?

But I have a good reason for this. I’m trying to keep a healthy and an NOT OBSCENE amount of stuff in my pantry and fridge. Similar to the Project 10-Pan for beauty products, I try to use up the ingredients which I already have before I go out and buy more. Since I’m heading to Sydney for Blogopolis this weekend (I’m so excited for my first bloggers’ conference!), I’m doing my “stocktake” early and this was what I came up with. Speaking of efficiency eh? ;)

Kale & Tofu Chow Mac

Portion for 2 to 3 people

What you’ll need:-

  • 200g / 7 ounces of uncooked San Remo Macaroni
  • 320g /11.2 ounces firm tofu, diced
  • 3 cloves of garlic, finely chopped
  • 1 tsp dried chilli flakes *optional
  • A bunch of kale (about 10 to 12 medium-sized leaves), finely shredded
  • 1/3 tbsp sesame oil
  • 1.5 tbsp light soy sauce
  • 1 tbsp Indonesian sweet soy sauce (see here if you wish to make your own)
  • Cooking oil
  • Recently boiled water to cook the pasta
  • 2 eggs *optional, if you want to top the chow mac with fried eggs*

(1) Cook macaroni according to the packet instructions until al dente. Drained and set aside. (2) In a dry pan, lightly brown the diced firm tofu and set aside on a plate. (3) If you wish to add fried eggs topping, add a little oil in the same pan and scramble the egg until just cooked. Set aside. (4) Add more oil into the same pan again, saute garlic and dried chilli flakes over medium flame until aromatic. Then add cooked macaroni and tofu and saute for a minute over medium flame. Add kale and saute until slightly wilted. Add one or two tablespoons of water to help cook the kale. (5) Add sesame oil, light soy sauce and Indonesian sweet soy sauce and saute until well combined. Allow the chow mac to cook for a minute or two over high heat and then serve immediately.

PS: If you are using a measuring spoon in Step 5, it helps to start with sesame oil first as it will grease the surface of the spoon and helps the sweet soy sauce (with caramelly texture) to slide off easily from the spoon.

 

 
5 Responses to Kale & Tofu Chow Mac
  1. Ann Mah
    June 27, 2012 | 4:45 pm

    Mmmm, this looks delicious! Fried macaroni (as opposed to fried rice) is like comfort food in my home… though my very traditional Chinese mom is not a fan ;)

  2. Kylie @ Octavia and Vicky
    June 28, 2012 | 1:12 am

    This look very healthy and warming, I’m still not convinced about tofu thouhgh. I like fried, crispy bits in stir fries. I must try it again at home.
    Hope to see you at NNB2012 :)

  3. Katie
    July 2, 2012 | 7:04 pm

    I love this idea! Thanks so much for the recipe.

  4. William Kaplan
    July 2, 2012 | 7:30 pm

    .g’day Emily, :<) Greetings from NYC
    Great recipe. My wife and i just shared the kale and tofu dish for lunch. It was delicious and refreshing. i'd never used kale before because of its tough 'rep' . After wilting it was a little chewy but easy to eat. i used extra firm tofu, whole wheat rotini and some white sugar with the light soy for the missing sweet sauce.

  5. […] RECIPE: Kale & Tofu Chow Mac […]

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