Crispy Tofu & Kale Stir Fry

Jim Robinson

By Jim Robinson

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4.53 from 23 votes

This quick and healthy Crispy Tofu and Kale Stir Fry recipe features hearty winter greens and vegetables and protein-packed, marinated tofu. It’s vegan and makes a perfect weeknight dinner that can be thrown together in just 30 minutes. 

A nutritious kale stir fry with crispy curried tofu, perfect for a quick weeknight fix!

Kale, carrots, and cabbage are stir-fried to perfection and served over a bed of hearty wholewheat noodles. This nutritious concoction is topped with curry-marinated tofu bursting with flavor and crispy on the edges.

And all this comes together in just 30 minutes, making it the perfect weeknight dinner for busy families who still want to eat clean. Serve it alone or with Tahini Tempeh Vegetable Summer Rolls and Spicy Cucumber Salad.

Why You’ll Love This Recipe

  • Did I mention it’s quick? Despite bold flavors and a heaping of fresh vegetables, this meal only takes 30 minutes to make.
  • Easy to customize. Substitute whatever vegetables you have on hand for a healthy meal no matter the season.
  • Protein packed. Supercharged with tofu and whole wheat, this recipe is the perfect vegan protein pick-me-up.
  • So. Much. Flavor. Marinating the tofu in a thick curry-soy sauce paste infuses the tofu with flavor while helping it cook up wonderfully crisp.
A bowl is filled with a nutritious kale stir fry with crispy curried tofu with chopsticks laying on the side.

How to Make Crispy Tofu and Kale Stir Fry

This recipe may include a decent amount of ingredients, but they come together incredibly quickly in just a handful of steps. You can find the printable recipe card at the end of the post. For now, let’s take a quick look at the key ingredients and major steps. 

Key Ingredients

  • Tofu. To get deliciously crispy tofu you need to use firm tofu, like this organic option from House Foods.
  • Kale. Both curly kale and lacinato kale (also known as Italian kale) work well for this recipe. Lacinato is a little thicker and gives the dish a slightly chewier texture.
  • Curry Powder. There are a lot of great options for curry powder out there. Pick your favorite product and don’t be afraid to experiment with spicy and mild options. We love this raw and organic curry spice from Spice Train.
  • Fresh Ginger. Like so many Asian recipes, this one is made a hundred times better when you use fresh ginger. If you want to save time, don’t bother peeling the ginger before you mince it. The skin will soften during cooking and you won’t even notice it in the final dish.
  • Wholewheat noodles. You can use wholewheat thin spaghetti noodles for this recipe or mix it up with buckwheat soba noodles or your favorite Asian noodle variety.

Step-by-Step Instructions

1. Marinate the tofu. Toss well to coat then set aside.

2. Cut the vegetables and cook. Stir fry in a little oil.

3. Cook the tofu until golden brown. Flip occasionally to crisp up all sides.

4. Serve over cooked noodles. Enjoy!

Recipe Tips and Variations

  • Prepare your tofu. Before you can marinate your tofu, make sure you have taken the time to remove the excess moisture. You can do this using a tofu press or by wrapping the block in paper towels and setting a heavy frying pan on top for about ten minutes.
  • Switch up the vegetables. This recipe also tastes wonderful with an assortment of vegetables, including broccoli, bell peppers, and snap peas.
  • To make it gluten-free use tamari in place of soy sauce and rice noodles in place of whole wheat. 
  • Serve it over rice to mix things up. If you go this route, I recommend cooking the rice in vegetable stock or broth to enhance the flavor.
  • Marinate longer for more flavor. To kick this recipe up a notch, make the dressing and tofu the night before and let the tofu cubes marinate in the fridge in an airtight container for a full day before cooking. 
  • To get extra crispy tofu, try dusting each cube with cornstarch after they have been marinated.
  • Top it your way. There are no limits to what you can garnish this dish with. I love it with some sesame seeds, sriracha, green onions, and a dash of white pepper. You can also try a dollop of sambal oelek to spice it up a little.

Make Ahead and Storage Recommendations

This dish is a great option for making ahead if you are super pressed for time in the evenings or just want a delicious lunch that’s ready to go.

The best way to do this is to fry up the vegetables and tofu and store them in an airtight container in the fridge. When you are ready to eat, cook the noodles then heat the veggie mix and toss the two together. You can also cook rice ahead of time for a dish that is ready to eat when you are.

The only disadvantage of making this recipe ahead of time is that the tofu tends to lose some of that delightful crispiness.

For leftovers, place them in an airtight container and put them in the refrigerator. Use them within five days. Again, you will lose the crispy tofu, but the leftovers tend to taste even better since the ingredients get more time to marinate in that yummy sauce.

Try These Other Wonderful Tofu Recipes

Tofu is easy to love. It is full of protein, fiber, and valuable phytoestrogens. For more tofu goodness, check out these recipes:

Crispy Tofu & Kale Stir Fry.
Print Recipe
4.53 from 23 votes

Crispy Tofu & Kale Stir Fry

This quick and healthy Crispy Tofu and Kale Stir Fry recipe features hearty winter greens and vegetables and protein-packed, marinated tofu. It’s the perfect weeknight dinner that can be thrown together in just 30 minutes.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Main Dish
Cuisine: American
Diet: Vegan, Vegetarian
Servings: 2
Calories: 103kcal

Equipment

  • 2 Large skillets
  • 1 tofu press optional

Ingredients

Crispy Curried Tofu

  • 1 block (7 ounces) tofu firm
  • 1.5 tsp. curry powder
  • 1 tbsp. soy sauce
  • 1/4 red cabbage

Stir Fry

  • 3-4 kale leaves large
  • 1 carrot large
  • 1 clove garlic
  • 1 inch piece fresh ginger
  • 2 tbsp. soy sauce
  • 2 portions whole wheat noodles

Instructions

  • Cut the tofu into 1-inch cubes. Mix together the curry powder and 1 tbsp. soy sauce to make a paste. Add the tofu cubes and gently toss them so they are all coated with the sauce. Set aside while you prepare the other ingredients.
  • Boil the noodles according to the packet. While they are cooking, get on with the rest of the stir fry.
  • Slice the carrot very finely (or spiralize if you have one), and mince the ginger and garlic. Slice the cabbage and kale into thin strips.
  • Prep 2 large skillets with a little oil and heat on high.
  • To the first skillet, add the tofu, and cook until golden brown on all sides, turning the pieces frequently. At the same time, cook the stir fry in the other skillet.
  • Add the garlic and ginger, cook for 1 minute before adding the kale and cabbage. Cook for 2-3 minutes, stirring frequently, until the kale and cabbage begin to wilt. Add the carrot and soy sauce and cook for another 2 minutes.
  • Serve the stir fried vegetables over the cooked noodles and top with the crispy tofu. Serve immediately.

Nutrition

Calories: 103kcal | Carbohydrates: 18g | Protein: 7g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Sodium: 1328mg | Potassium: 706mg | Fiber: 9g | Sugar: 6g | Vitamin A: 13785IU | Vitamin C: 124mg | Calcium: 299mg | Iron: 4mg

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